A quick and easy recipe for Quick Pickled Scallions – a sure fire way to transform a bunch of these green beauties into a snack that tastes amazing!
Pickles are a big deal around my house. The kids just tear them up — forget adding them to hamburgers. They eat them straight from the jar.
And pickles aren’t reserved for cucumbers either …
Almost every veggie that makes its way into my house ends up getting pickled in some way, shape or form – here are just a few examples:
OTHER PICKLING RECIPES TO TRY:
- Raw Pickled Beets
- Pickled Brussels Sprout Halves
- Pickled Lettuce Recipe
- Pickled Sweet Corn
- Pickled Hatch Chiles
- Spicy Pickled Celery Sticks
- Pickled Asparagus Spears
As much as we love pickles, canning them is another story! Firing up the water bath canner heats up the house something fierce – which is a challenge in the hot summer months. It really isn’t worth taking so much time unless of course you are making a large quantity.
Quick pickling is indeed the way to go in these cases.
What are Quick Pickles?
Quick pickles (commonly referred to as refrigerator pickles), are a huge short-cut to the more laborious canning process. You merely slice up your veggie, stuff it in a jar, then pour the brine over the top and refrigerate.
There isn’t anything else to it – it’s quick, you’re making a pickle, and before you know it, you have a jar or two ready to snack on.
The good part about quick pickling is that it’s much faster than canning. The downside is that if you quick pickle too many items, your fridge will be full of jars that you need to consume much more quickly.
GREEN ONIONS VS. SCALLIONS – WHAT’S THE DIFFERENCE?
According to Bon Appetit:
Scallions and green onions are literally the same thing.
The only difference is how they’re chosen to be labeled at the store. Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger, compared to the small, not-so-bulbous scallion
How to Make Pickled Scallions
Pickled scallions are a great way to use an abundance of scallions – perhaps from your CSA share, or even your local food bank (depending on the time of the year!) Once done, they are great to eat as-is, or as a garnish to your pulled pork or beef brisket sandwich.
Slice them up and use them as a garnish to your salad, or as a side next to your rice or side dish. They are quick and easy to make and even more delicious to eat.
DID YOU TRY THIS RECIPE?
If you did, please give it a 5-star rating and leave a comment to let me know how it turned out for you!
Quick Pickled Scallions
- 2 half pint canning jars, lids and rings
- 1/2 C vinegar
- 1/2 C water
- 2 Tbsp granulated sugar
- 1 tsp salt
- 1/4 tsp red pepper flakes optional
- 1 Tbsp pickling spice divided - 2 tsp + 2 tsp
- 2 cloves garlic smashed
- 2 sprigs of fresh dill or 2 tsp dry dill, divided
- 2 bunches green scallions one bunch per half pint jar
- Trim the green onions to fit in your canning jars. You'll want the tops of the onions to come just 1/2" under the lip of the jar. Pack them tightly, but do not overpack.
- To each jar, add one clove of smashed garlic, 2 tsp pickling spice (for 1 Tbsp total - divided), and dill.
- In a small saucepan, combine the vinegar, water, sugar, and salt and heat just until the sugar and salt are dissolved. Push off the heat and allow to cool.
- Once the brine is cool, pour over the top of the onions in each jar. Discard any remaining brine (or use for more if you wish).
- If using crushed red pepper, add to the top at this time. Place the canning lid and ring on each jar and screw finger tip tight.
- Place jars in refrigerator and allow one day for the flavors to come together before enjoying. Use within 7 days.
Looking to modify the recipe?
Each half pint jar can accommodate 1 bunch of scallions. If making one half-pint jar, start with these base ingredients and multiply as needed:
- 1/4 C. vinegar
- 1/4 C. water
- 2 tsp sugar
- 1/2 tsp salt
- 2 tsp pickling spice
- 1 clove garlic
- 1 sprig fresh dill or 1 tsp dried dill