Canning Pickled Green Onions – Step-by-Step Guide
These Pickled Green Onions are a zesty, tangy way to preserve your garden harvest or use up extra scallions! Made with a simple brine of vinegar, water, and spices, this easy pickling recipe creates crisp, flavorful onions that are perfect on sandwiches, bloody marys or right out of the jar. Whether you’re new to canning or a pro in the kitchen, these homemade pickled scallions are a great small-batch project with big flavor payoff. Store them in your pantry and enjoy a taste of your garden year round. This recipe makes 4 pints of pickled green onions.
Servings 4 pints
Ingredients
- 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.