Pickled Spring Onions

Serve these pickled spring onions on top of a burger, and a basic cookout becomes quite gourmet. Need to bring an appetizer to a party? Toast baguette rounds, add a smear of creamy goat cheese, and top with pickled onion. A bowl of baby arugula becomes a salad with a forkful of pickled onions and a drizzle of olive oil.

Servings 4

Difficulty Medium

Ingredients

1 bunch spring onions (approximately 1/2 pound once trimmed and cleaned)
1/2 cup apple cider vinegar
1/4 cup water
3 tablespoons sugar
1 teaspoon sea salt
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon red chile flakes

Instructions

1

Prepare a small boiling water bath canner and one pint jar.
2

Wash and thinly slice trimmed spring onions into thin rounds. In a small pot, combine vinegar, water, sugar, salt, mustard seeds, celery salt and red chile flakes. Bring to a boil. Once brine is simmering, add onions. Stir to combine and cook until onions are heated through, 2 to 3 minutes.
3

Remove pot from heat and funnel onions into 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 jar from canner and let it cool. Check to ensure a good seal once jar is cool.
4

Let pickles rest at least 2 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.
5

Equipment for boiling water-bath canning , small pot, pint jar