Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Mrs. Wheelbarrow's Pickled Green Onions 4.6 (5) 5 Reviews 2 Photos Pickled green onions bring a zesty tang to a variety of dishes. Their sharp taste elevates traditional meals, adding a punchy brightness that pairs well with rich and hearty foods alike. Submitted by MrsWheelbarrow Updated on October 15, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 15 mins Cook Time: 20 mins Additional Time: 28 days Total Time: 28 days 35 mins Servings: 24 Yield: 4 pints Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 1 teaspoon black peppercorns 1 teaspoon celery seed 1 teaspoon yellow mustard seed 4 whole allspice berries 2 ½ pounds green onions, trimmed and cut into 3-inch lengths 3 cups water 3 cups white vinegar 1 ½ tablespoons kosher salt Directions Sterilize 4 pint-sized canning jars and lids in boiling water for at least 5 minutes. Alternatively, run them through the dishwasher cycle. Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars. Pack onions vertically into jars, alternating tips-up and tips-down to fit snugly. Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Lower jars into boiling water using a holder. Leave a 2-inch space between jars. Add more boiling water, if necessary, to keep water level at least 1 inch above the tops of jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and let rest several inches apart for 6 to 12 hours. Press the center of each lid with a finger to ensure that the jars are sealed and the lids do not move up or down. Store in a cool, dark place, undisturbed, for at least 4 weeks before serving. Cook's Note Here are some quick and delicious serving suggestions for pickled green onions:•Pair with meatloaf or sausages, and the classic British Ploughman’s Lunch.•Chop into sour cream and mayonnaise to make a killer tartar sauce for fish.•Mix with mustard and mayo, and slather on a turkey and Cheddar sandwich.•Use them as fun swizzle sticks in a Bloody Mary for a special eye-opening cocktail. I Made It Print Nutrition Facts (per serving) 17 Calories 0g Fat 4g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 17 % Daily Value * Total Fat 0g 0% Sodium 369mg 16% Total Carbohydrate 4g 1% Dietary Fiber 1g 5% Total Sugars 1g Protein 1g 2% Vitamin C 9mg 10% Calcium 38mg 3% Iron 1mg 4% Potassium 135mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.