MRS. WHEELBARROW'S PICKLED GREEN ONIONS
Green onions, or scallions, make a tangy accompaniment when pickled. A pickled onion is a classic side to the British Ploughman's Lunch. Pair pickled onions with meatloaf or sausages. Chop one of the onion pickles into a tablespoon each of sour cream and mayonnaise to make a killer tartar sauce for fish. Mix with a teaspoon of mustard and mayo and slather on a turkey and Cheddar sandwich. Or use them as swizzle sticks in a Bloody Mary for a special eye-opening cocktail!
Provided by MrsWheelbarrow
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h37m
Yield 24
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.9 g, Sodium 368.7 mg, Sugar 1.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Habib Alam
[email protected]Meh. These pickles are just okay. I've had better.
Cat Jay
[email protected]I'm not sure what went wrong, but my pickles turned out really mushy. I'm going to have to try this recipe again.
Kim Woolsey
[email protected]These pickles are way too sour for my taste. I think I'll try a different recipe next time.
Sadiq Afghan
[email protected]I followed the recipe exactly, but my pickles didn't turn out as crispy as I would have liked. I'm not sure what I did wrong.
saleem qurshi
[email protected]These pickles are a bit spicy for my taste, but I still enjoyed them. I think they would be perfect for someone who likes a little bit of heat.
Salman Kuwait
[email protected]I'm not a huge fan of pickles, but these are really good. They're not too sour or vinegary, and they have a nice crunch to them.
A1.Tanjit Shaheen
[email protected]These pickles are a great way to use up leftover green onions. I always have a few extra on hand, and now I know what to do with them!
Lorrein
[email protected]I love the versatility of these pickles. I've used them in salads, sandwiches, and even as a topping for pizza. They always add a delicious flavor.
Isaac Abiodun
[email protected]These pickles are the perfect addition to any summer cookout. They're refreshing and tangy, and they go great with grilled meats and vegetables.
Dilse Prince
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of vinegar. But I'm so glad I did! The pickles are delicious and the vinegar flavor is not overpowering at all.
jayden ramos
[email protected]These pickles are so easy to make and they taste so much better than store-bought pickles. I'll never buy them again!
Bd Foisal
[email protected]I love that this recipe uses vinegar instead of oil. It makes the pickles much healthier and lower in calories.
Salim Kahan
[email protected]I followed the recipe exactly and the pickles turned out perfectly. They're crispy and flavorful, with just the right amount of heat. I can't wait to try them on my next burger!
Kugan Aarush
[email protected]These pickled green onions are amazing! I've been using them on everything from tacos to salads. They add a delicious tang and crunch that really brightens up any dish.