Pickled Spring Onions – a delicious recipe with spring onions, white vinegar, water, sugar, salt, peppercorns. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Trim enough onions to fit comfortably into a pint jar with a tight fitting lid. Remove the roots, and cut them into 4-inch lengths. Make sure the jar is very clean.
2
Bring the vinegar, water, sugar, salt, peppercorns and allspice berries to a boil and add the trimmed onions. Cook over medium-high heat for about 2 minutes, until the onions are slightly tender but still firm. (Use a turkey baster to pierce them to test their firmness.)
3
Turn off the heat, remove the onions and pack them into the jar. Add the herbs as you pack the onions.
4
Pour the hot pickling liquid over the onions to cover and set the jar aside to cool.
5
Seal the jar and place it in the refrigerator to let the onions cure for two weeks before serving.
176
kcal
Calories
39
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 bunches thin violet spring onions, 1 cup white vinegar, 2/3 cup water, 1/2 cup sugar, and more.
Yes, Pickled Spring Onions falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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