You’ll love this pickled green onions recipe! You can store them in the refrigerator, and are really good on tacos, burgers, hot dogs, salads, grain bowls and potato salads.
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Pin ItPickled Green Onions Ingredients
(You may also like: Pickled Red Onion Recipe)
How to Make Pickled Green Onions
- Prep the Green Onions. Trim and cut green onions into thirds, then pack into jars with mustard seeds, coriander seeds, and cumin seeds.
- Get Your Pickling Brine Ready. Bring the white vinegar, water, sugar, and salt to a boil, then simmer until dissolved.
- Add the Brine. Pour the hot brine over onions, seal, and cool. Refrigerate before serving.
Pickled Green Onions Uses
- Tacos: This is my favorite way to use green onions! They’re espeically good on fish tacos, shrimp tacos, pork tacos and any asian taco infusion recipe.
- Potato Salad: Just try it! You’ll be obsessed.
- Baked Potatoes: Cut through the richness by dicing up a pickled green onion and adding it on top of your buttered, cheesy baked potato.
- On Burgers and Hot Dogs: Just add them in whole! When used this way it also adds a really satisfying crunch.
- Soups: My favorite being any type of potato soup.
- Salads: Any salad can benefit from these pickled spring onions.
Pin this now to find it later
Pin ItPickled Green Onions
You'll love this pickled green onions recipe! You can store them in the refrigerator, and are really good on tacos, burgers, hot dogs, salads, grain bowls and potato salads.
Equipment
- 2 medium 16oz jars
Ingredients
- 1 bunch scallions
- 1 tsp mustard seeds
- ½ tsp coriander seeds
- ¼ tsp cumin seeds
- 1 cup white wine vinegar
- ¼ cup water
- 1/3 cup sugar
- 1 tbsp kosher salt
Instructions
- Wash the green onions.
- Trim the ends and cut into thirds crosswise.
- Pack the green onions into a jars.
- Add the mustard seeds, coriander seeds and cumin seeds to the jars.
- To make the brine, add the vinegar, water, salt and sugar to a pot.
- Stir to combine.
- Bring to a boil over high heat.
- Reduce the heat and simmer until dissolved.
- Remove from the heat.
- Pour the brine over the green onions, leaving 1/2″ of headspace.
- Close each jar with a nonreactive lid.
- Gently rotate to move the spices around.
- Allow to cool to room temperature then refrigerate until needed.
Notes
Allow the green onions to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
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