Preserve scallions with this easy pickled green onion recipe! Tangy, crisp, and perfect on sandwiches, Bloody Marys, or straight from the jar. Includes complete canning instructions.
Step by Step Guide for Pickling Green Onions
If you’re growing onions in your garden, you probably know the struggle of thinning them out early in the season. Instead of tossing those tender young green onions, why not turn them into something delicious? This Pickled Green Onions recipe is a simple way to preserve your garden thinnings and add a tangy crunch to just about anything.
These pickled onions are super versatile—just like my Pickled Red Onion Slices and Pickled Cauliflower, they make a great topping for sandwiches or deviled eggs, adding them to Bloody Marys or rolling them up with ham and cream cheese for a nostalgic party snack. Once you try these, you’ll be finding excuses to open a jar!
Pickling Green Onion Tips
After making these many times, I’ve learned a few things that might help.
- Use Fresh, Firm Green Onions: Pickling works best with crisp green onions. Skip any that are wilted or slimy—they won’t hold up well in the jar.
- Pack Them In Tight: Stand the green onions upright in the jar and alternate directions (tips up and down) to make the most of the space. The snugger the fit, the better the brine soaks in.
- Trim for Jar Height: Cut your green onions to match the height of your jars. You want them to sit just below the rim so they’re fully covered in the pickling liquid.
- Customize the Flavor: Feel free to play with the spice blend! Add red pepper flakes for heat or a garlic clove to each jar for extra zing.
Let the Flavors Develop: The green onions get better with time. Give them at least 3 weeks before opening for full flavor—patience pays off!
Label Your Jars: It’s easy to forget when you made them. Add a date to each lid so you’ll know when they’re perfectly pickled and ready to enjoy.
How to Make and Can Pickled Green Onions
Start by mixing the peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl. Evenly divide this spice blend between your four clean pint jars—this recipe makes enough for 4 pints of pickled green onions.
Next, pack the green onions into the jars standing upright. Don’t worry about perfection—just fit them in snugly.
In a saucepan, heat the water, vinegar, and salt until it comes to a gentle boil, stirring until the salt dissolves.
Carefully pour the hot brine into each jar, leaving about ½ inch of space at the top. Run a butter knife or thin spatula around the edges to release any trapped air bubbles. Wipe the jar rims clean, then add the lids and screw on the rings.
Set a rack in the bottom of a large stockpot and fill it about halfway with water. Bring it to a boil, then lower in the jars (leaving a little space between each one). Add more boiling water if needed so the jars are covered by at least an inch. Cover the pot and process the jars in boiling water for 15 minutes.
Once done, carefully lift the jars out and place them on a towel or rack to cool. Leave them undisturbed overnight. The next day, check the seals by pressing down on the center of each lid—if it doesn’t move, you’re good to go.
Let the jars sit in a cool, dark spot for about 3 weeks to let the flavors develop before digging in.
Do I really need to wait 3 weeks?
Hello, impatient one. 😉 The 3-week wait is mostly to let the flavors fully develop and mellow, especially for pickled recipes. However, many pickled foods can be enjoyed sooner—sometimes within a week—if you like a fresher, crunchier texture and brighter flavors.
For this recipe, if you try it earlier, just know the taste might be sharper and less blended. If you want the best depth of flavor, waiting the full 3 weeks is ideal but not absolutely required.
Storage Info
Once sealed, your pickled green onions will keep for up to 1 year in a cool, dark place. For the best flavor and crunch, try to enjoy them within 6 to 9 months. After opening a jar, store it in the fridge and use within 2 to 3 weeks.
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Canning Pickled Green Onions – Step-by-Step Guide
PrintIngredients
- 1 teaspoon black peppercorns
- 1 teaspoon celery seeds
- 1 teaspoon yellow mustard seeds
- 4 whole allspice berries
- 2 pounds green onions washed and cut into thirds
- 3 cups water
- 3 cups white vinegar
- 2 tablespoons salt
Instructions
- In a small bowl mix the peppercorns, celery seeds, mustard seeds, and allspice berries. Divide this spice mix evenly into each pint jar. This recipe makes 4 pints of pickled green onions.
- Pack the onions into the jars vertically, filling them in as good as you can.
- In a saucepan, bring the water, vinegar, and salt to a low boil, stirring until the salt is dissolved. Pour this hot liquid over the onions in the jars, leaving about half an inch of space at the top. Use a knife or thin spatula to gently remove any air bubbles by running it along the inside edges. Wipe the rims of the jars clean with a damp paper towel, then place the lids on and screw on the rings.
- Set a rack in the bottom of a large pot and fill it halfway with water. Bring the water to a boil, then carefully place the jars in the pot, spacing them about 2 inches apart. Add more boiling water until the jars are covered by at least an inch. Cover the pot and boil the jars for 15 minutes.
- Carefully remove the jars and place them on a towel or rack, a few inches apart. Let them sit undisturbed overnight. Press the center of each lid to make sure it’s sealed and doesn’t move.
- Store the sealed jars in a cool, dark spot for at least 3 weeks before enjoying.
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