Pickled Green Onions Recipes

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.

Steps:

• Bring water to a boil in a saucepan.
• Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
• Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
• Refrigerate at least 1 hour before serving so that the flavor develops.

Steps:

• In a Dutch oven, combine the first seven ingredients. Bring to a boil over medium heat; cook and stir for 5 minutes. Add onions; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes., Transfer to a bowl; cool. Cover and refrigerate for 8 hours or overnight. Store in the refrigerator for up to 2 weeks.

Steps:

• Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
• Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
• Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Steps:

• In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
• Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
• In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.

Steps:

• Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.