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Publisher Photo
Whether you grow your own green onions or get them from the farmers market, these pickled green onions provide a unique and tasty treat. They're a delicious alternative to ordinary pickles on a relish tray.
Recommended: 22 Pickled Recipes
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 cups cider vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 2 jalapeno peppers, seeded and chopped
  • 3 garlic cloves, peeled and sliced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 5 bunches green onions, trimmed

Directions

In a Dutch oven, combine the first seven ingredients. Bring to a boil over medium heat; cook and stir for 5 minutes. Add onions; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes.
Transfer to a bowl; cool. Cover and refrigerate for 8 hours or overnight. Store in the refrigerator for up to 2 weeks. Yield: 1-1/2 quarts.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pickled Green Onions in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p234

Nutritional Facts

1 each: 2 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

  • 4 cups cider vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 2 jalapeno peppers, seeded and chopped
  • 3 garlic cloves, peeled and sliced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 5 bunches green onions, trimmed
  1. In a Dutch oven, combine the first seven ingredients. Bring to a boil over medium heat; cook and stir for 5 minutes. Add onions; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes.
  2. Transfer to a bowl; cool. Cover and refrigerate for 8 hours or overnight. Store in the refrigerator for up to 2 weeks. Yield: 1-1/2 quarts.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pickled Green Onions in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p234

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