Mrs. Wheelbarrow’s Pickled Scallions

Name: Mrs. Wheelbarrow’s Pickled Scallions
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 24 servings
Cuisine: International
Ingredients: 1 tsp Black Peppercorns; 1 tsp Celery Seed; 2.5 lb Green Onion; 1.5 tbsp Salt; 3 cups Water; 3 cups White Vinegar; 4 whole Whole Allspice; 1 tsp Yellow Mustard Seeds

Side Dish 🥗 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Clean Eating Pescatarian 🐟

Mrs. Wheelbarrow’s Pickled Scallions deliver a bright, vinegary snap with gentle warmth from peppercorns, celery seed, mustard seed, and allspice. Each bite is crisp and aromatic, perfect for cutting through rich meats or adding lift to salads and sandwiches. Serve them at cookouts, picnic spreads, or alongside charcuterie for a sharp, refreshing accent.

Prep25 mins
Cook25 mins
Serves24
DifficultyEasy

1

Check 4 pint-sized jars for cracks and rings for rust, discarding any that are defective. Keep them in simmering water until needed. Wash new, unused lids and rings in warm, soapy water. Or sterilize the jars in the dishwasher.
2

Mix the peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; distribute them evenly among the prepared canning jars.
3

Pack the onions vertically into the jars, alternating tips up and tips down so they fit snugly.
4

Bring the water, vinegar, and salt to a boil in a saucepan. Pour the hot liquid into the jars over the onions, leaving 1/2-inch headspace at the top. Slide a knife or thin spatula around the inside of each jar after filling to release air bubbles. Wipe the jar rims with a damp paper towel to remove any residue. Place the lids on and screw on the rings.
5

Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil, then lower the jars, spaced 2 inches apart, into the boiling water using a jar holder. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 15 minutes.
6

Lift the jars out of the stockpot and let them rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to confirm it does not move up or down.
7

Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.