Pickled Green Onions

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 tsp Dill, dried
  • 20 Green onions (4-5 bunches

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1/2 tsp Peppercorns, whole black
  • 1/2 tsp Red pepper
  • 1 1/2 tbsp Salt

• Oils & Vinegars

  • 1 1/2 cups Distilled vinegar, white

• Liquids

  • 3 cups Water, filtered

Found on theeasyhomestead.com

Description

Ingredients

• 3 Cups Filtered Water
• 1.5 Cups White Distilled Vinegar
• 1.5 Tablespoons of Salt
• 20-30 Green Onions (4-5 bunches)
• ½ teaspoon Whole Black Peppercorns
• ½ teaspoon Mustard Seeds
• ½ - 1 teaspoon Dried Dill (depending on taste)
• ½ teaspoon Crushed Red Pepper (optional)

Directions

• Heat water, vinegar, and salt in medium saucepan over med-low heat until all salt is dissolved.
• Set aside and let cool until ready to use.
• While water, vinegar, and salt are coming to a boil cut the ends off of the green onions.
• Cut the tops off of the green onions right where it starts to look like a fork in the road. Save these for fresh chives.
• Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1 quart mason jar.
• Stuff the cut onions into the jar. Pack them in tight.
• Pour liquid from the saucepan over the onions. Leave about 1 inch headspace. Liquid should still be a little hot/warm. You want this so it cooks the onions a bit.
• Let cool to room temperature.
• Put a lid on it and stick it in the fridge.
• Should be ready in 12 hours but the best flavor is 3-7 days!

Nutrition