I love fresh green onions but sometimes I can’t get through a whole bunch before they go bad. This recipe is the perfect solution – it’s quick, easy and adds an extra punch of flavor. You can leave out the ginger and red pepper flakes and replace it with any herbs or spices you like.
This will be great with any number of dishes. Slice them thinly and add to eggs, rice or noodle dishes. Keep them whole and tuck them into a sandwich or serve along side a piece of fish.
This recipe is adapted from The Joy of Pickling, which I highly recommend if you are a pickle fanatic (and if you are, join the club!).
Quick Pickled Green Onions
makes 1 pint
- 3/4 cup white distilled vinegar
- 3/4 cup water
- 2 tablespoons granulated sugar
- 1-1/2 teaspoons sea salt
- 1/2″ piece fresh ginger, peeled and thinly sliced
- 1/4 teaspoon hot pepper flakes
- 2 bunches scallions, trimmed, light and green parts only
- Put the vinegar, water, sugar, salt, ginger and hot pepper flakes in a small saucepan and bring to a boil over medium-high heat. While the mixture heats, pack the green onions into a wide mouth glass pint jar; I like to arrange them vertically.
- Once the vinegar mixture comes to a boil, remove from heat and pour over the scallions. Cover jar tightly with a nonreactive cap and allow to cool to room temperature. Transfer to the refrigerator.
- The green onions should be ready to eat in a week and should keep for several months.