Refrigerator Scallion Pickles Recipe

Name: Refrigerator Scallion Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 1 tablespoon kosher salt; 70 green onions (about 8 bunches); 4 (2-inch) lemon rind strips; 4 thyme sprigs; 1 1/2 cups white vinegar; 1/3 cup sugar; 1 teaspoon black peppercorns; 1 teaspoon yellow mustard seeds; 1 teaspoon coriander seeds; 1/4 teaspoon fennel seeds

Servings: persons

2 quarts water
1 tablespoon kosher salt
70 green onions (about 8 bunches)
4 (2-inch) lemon rind strips
4 thyme sprigs
1 1/2 cups white vinegar
1/3 cup sugar
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
1 teaspoon coriander seeds
1/4 teaspoon fennel seeds

1
Combine 2 quarts water and salt in a large saucepan or Dutch oven; bring to a boil. Cut bottom halves of green onions into 4-inch pieces; reserve tops for another use. Add green onions to water; cook 30 seconds. Plunge into ice water; drain. Divide green onions equally among 2 (1-pint) mason jars. Divide rind and thyme evenly among jars.
2
Combine vinegar and remaining ingredients in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes, stirring to dissolve sugar. Divide vinegar mixture evenly between jars; cool. Cover and chill at least 24 hours.
3
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.

912

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 quarts water, 1 tablespoon kosher salt, 70 green onions (about 8 bunches), 4 (2-inch) lemon rind strips, and more.

Yes, Refrigerator Scallion Pickles 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.

Refrigerator Scallion Pickles

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