Refrigerator Scallion Pickles

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.

Yield: Serves 23 (serving size: 3 pieces)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 23
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 87mg
  • Calcium: 21mg


  • 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. 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. 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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