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.

Katherine Cobbs
Recipe by Cooking Light April 2014


Stephen Devries; Styling: Cindy Barr

Recipe Summary

20 mins
1 day
Serves 23 (serving size: 3 pieces)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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Nutrition Facts

23 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 5g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 87mg; calcium 21mg.