"Pickled Spring Onions"

By RoketJSquerl

These pickled spring onions can play a number of roles. Dolloped on top of a burger, 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 a bit of pickled onion. A bowl of baby arugula becomes a salad with a forkful of pickled onions and a drizzle of olive oil.

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 seed
• 1/8 teaspoon red chili flakes

Preparation

Step 1

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

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 chili 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.

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.

Let pickles rest at least two 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.