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.
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
How to Make It
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.
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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