A few forkfuls of these onions can dress up just about anything, from cheeseburgers to crostini and salads.
Ingredients
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1 bunch spring onions (approximately 1/2 pound once trimmed and cleaned)
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1/2 cup apple cider vinegar
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1/4 cup water
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3 tablespoons sugar
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1 teaspoon sea salt
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1 teaspoon mustard seeds
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1/2 teaspoon celery seeds
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1/8 teaspoon red chile flakes
Description
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Prepare a small boiling water bath canner and one pint jar.
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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.
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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.
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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.
