Refrigerator Scallion Pickles

Refrigerator Scallion PicklesRecipe
Photo: Stephen Devries; Styling: Cindy Barr


These delicious pickles make great stirrers for Bloody Marys, add bright flavor to a crudité platter, or become a tangy garnish for fish or grilled meats. Seek green onions of uniform thickness but with more white and light green area so you have 4-inch lengths for pint jars.


Serves 23 (serving size: 3 pieces)
Total time: 24 Hours, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 24 Hours, 20 Minutes

Nutritional Information

Calories 23
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 87 mg
Calcium 21 mg


2 quarts water
1 tablespoon kosher salt
70 green onions (about 8 bunches)
4 (2-inch) lemon rind strips
4 thyme sprigs
1 1/2 cups white vinegar
1/3 cup sugar
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
1 teaspoon coriander seeds
1/4 teaspoon fennel seeds


1. Combine 2 quarts water and salt in a large saucepan or Dutch oven; bring to a boil. Cut bottom halves of green onions into 4-inch pieces; reserve tops for another use. Add green onions to water; cook 30 seconds. Plunge into ice water; drain. Divide green onions equally among 2 (1-pint) mason jars. Divide rind and thyme evenly among jars.

2. Combine vinegar and remaining ingredients in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes, stirring to dissolve sugar. Divide vinegar mixture evenly between jars; cool. Cover and chill at least 24 hours.


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