Pickled Green Onions
These easy pickled green onions are a great way to preserve fresh spring onions and make them last long - ready to be used as a topping or a condiment!
Ingredients
- 5-7 green onions
- 2-3 garlic
- 1 inch ginger
- 1 cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon dried dill
Instructions
- Start by chopping the green onions into long sticks.
- Thinly slice the ginger and garlic.
- Prepare the brine by combining vinegar, sugar and salt in a small saucepan and bring to a boil.
- Pack the rest of the ingredients in a pint jar.
- Pour the brine over the onions and aromatics, put the lid on and set aside for a few hours.
- Refrigerate for 24 hours or more before you serve.
Notes
Just like with most other refrigerator pickles, the best way to store these pickled green onions is to transfer them to a pickling jar, allow them to get to room temperature and then refrigerate them.
Most pickled vegetables can stay fresh this way for at least 2 weeks, or even up to a month.
You can also trim the green portion off and use them to make pickled scallions, leaving the white bulb aside for other recipes.
If you’re concerned about the high sodium levels, you can cut down on the amount of salt you’re using.
Also make sure you keep stirring to dissolve all the sugar and salt in the vinegar.
Nutrition
Calories: 32kcalCarbohydrates: 5gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 586mgPotassium: 60mgFiber: 0.5gSugar: 3gVitamin A: 157IUVitamin C: 3mgCalcium: 20mgIron: 0.3mg
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