Mrs. Wheelbarrow's Pickled Green Onions recipe
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Ingredients
- 4 1-pint canning jars with lids and rings 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
Nutrition Info
- 17.2 caloriescarbohydrate: 3.7 gcholesterol: : -fat: 0.2 gfiber: 1.3 gprotein: 0.9 gsaturatedFat: : -servingSize: -sodium: 368.7 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Mrs. Wheelbarrow's Pickled Green Onions
Directions
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Sterilize the jars and lids in boiling water for at least 5 minutes.
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 onions 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 they have been filled to remove any air bubbles. Wipe the rims of the 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Let onions pickle for at least 1 month before eating.