Post by wilderness on Sept 27, 2018 12:03:41 GMT -5
Pickled Green Onions Recipe-Helen
Author:
Jen @ The Easy Homestead
3 Cups Filtered Water
1.5 Cups White Distilled Vinegar
1.5 Tablespoons of Salt
20-30 Green Onions (4-5 bunches)
½ teaspoon Whole Black Peppercorns
½ teaspoon Mustard Seeds
½ - 1 teaspoon Dried Dill (depending on taste)
½ teaspoon Crushed Red Pepper (optional)
Instructions
Heat water, vinegar, and salt in medium saucepan over med-low heat until all salt is dissolved.
Set aside and let cool until ready to use.
While water, vinegar, and salt are coming to a boil cut the ends off of the green onions.
Cut the tops off of the green onions right where it starts to look like a 'fork in the road.' Save these for fresh chives.
Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1 quart mason jar.
Stuff the cut onions into the jar. Pack them in tight.
Pour liquid from the saucepan over the onions. Leave about 1 inch headspace. Liquid should still be a little hot/warm. You want this so it "cooks" the onions a bit.
Let cool to room temperature.
Put a lid on it and stick it in the fridge.
Should be ready in 12 hours but the best flavor is 3-7 days!
Notes
If you like it hot add crushed red pepper.
If you like to taste a lot of dill then add 1 teaspoon. Little dill ½ teaspoon.
Stays good for up to one month in the fridge.
Author:
Jen @ The Easy Homestead
3 Cups Filtered Water
1.5 Cups White Distilled Vinegar
1.5 Tablespoons of Salt
20-30 Green Onions (4-5 bunches)
½ teaspoon Whole Black Peppercorns
½ teaspoon Mustard Seeds
½ - 1 teaspoon Dried Dill (depending on taste)
½ teaspoon Crushed Red Pepper (optional)
Instructions
Heat water, vinegar, and salt in medium saucepan over med-low heat until all salt is dissolved.
Set aside and let cool until ready to use.
While water, vinegar, and salt are coming to a boil cut the ends off of the green onions.
Cut the tops off of the green onions right where it starts to look like a 'fork in the road.' Save these for fresh chives.
Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1 quart mason jar.
Stuff the cut onions into the jar. Pack them in tight.
Pour liquid from the saucepan over the onions. Leave about 1 inch headspace. Liquid should still be a little hot/warm. You want this so it "cooks" the onions a bit.
Let cool to room temperature.
Put a lid on it and stick it in the fridge.
Should be ready in 12 hours but the best flavor is 3-7 days!
Notes
If you like it hot add crushed red pepper.
If you like to taste a lot of dill then add 1 teaspoon. Little dill ½ teaspoon.
Stays good for up to one month in the fridge.
