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Pickled Spring Onions

Great dolloped on top of a sandwich, smeared on a toasted baguette with creamy goat cheese or added to the top of an arugula salad drizzled with olive oil.


½ pound spring onions, about 1 bunch
½ cup apple cider vinegar
¼ cup water
3 tablespoons sugar
1 teaspoon sea salt
1 teaspoon mustard seeds
½ teaspoon celery seed
½ teaspoon peppercorns
pinch red chili flakes


  1. Prepare a small boiling water bath canner and one pint jar.
  2. Trim dark green stems off spring onions and save for later use or discard. Thinly slice bulbs into thin rounds.
  3. In a small pot, combine the remaining ingredients and bring to a boil. Once brine is simmering, add onions. Stir to combine and cook until onions are heated through, 2 to 3 minutes.
  4. Remove pot from heat and funnel onions into the prepared pint jar. Wipe rim, apply lid and ring, and process in a boiling water bath canner for 10 minutes. When time is up, remove the jar from the canner and let it cool. Check to ensure the seal is good once the jar is cool.
  5. Let pickles rest at least a couple days before using. Unopened, this pickle will keep for up to one year in a cool, dark place. Once opened, keep refrigerated and use within 2-3 weeks.