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

Gallery

Stephen Devries; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
1 day
Yield:
Serves 23 (serving size: 3 pieces)
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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.
Advertisement
Advertisement