Best Pickled Green Onions Recipes

GREEN BEANS WITH PICKLED ONIONS

Steps:

• In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
• Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
• In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.

MRS. WHEELBARROW'S PICKLED GREEN ONIONS

Steps:

• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.
• Pack onions vertically into jars, alternating tips-up and tips-down to fit onions snugly.
• Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Let onions pickle for at least 1 month before eating.

CAJA CHINA-ROASTED "PEKING" "PEKIN" PULLED DUCK SLIDERS WITH BBQ CREME FRAICHE AND PICKLED GRILLED GREEN ONIONS

Steps:

• For the pickled grilled green onions: Heat a charcoal or gas grill to high for direct grilling.
• Brush the green onions with canola oil and season with salt and pepper. Grill until charred and just wilted, turning once.
• Combine the vinegar, 3/4 cup water, the sugar, 1 tablespoon kosher salt, the coriander seeds, garlic and jalapeno in a medium nonreactive saucepan, bring to a boil and cook until the sugar has melted. Remove from the heat, transfer to a nonreactive bowl, add the green onions, cover and refrigerate for at least 2 hours and up to 2 days.
• For the duck sliders: Prepare the Caja China according to the manufacturer's directions. Make some balls out of aluminum foil to prop up the Caja China rack that sits over the drip pan--the rack should be slightly elevated in the drip pan so that the ducks stay above the fat that will render into the pan during the cooking process. Put the rack on the foil in the pan.
• Brush the ducks on both sides with canola oil and sprinkle with the ancho powder and some salt and pepper. Put the ducks in breast side-down on the rack, put the cover on and put the hot coals on top. Add about a chimney full of cold coals to the hot--they will catch and cook as the hot coals burn. Add more cold coals as needed to keep the fire hot throughout the cooking process. Cook the ducks for 45 minutes.
• Remove the coals and lid, brush the backs of the ducks with some of the barbecue sauce, flip over, brush the tops with more of the sauce and continue cooking until golden brown and cooked through and the skin is crispy, about 45 minutes more.
• While the ducks cook, combine the remaining barbecue sauce, the apple juice concentrate, sugar, fennel, cinnamon, star anise and habanero in a medium saucepan and cook until heated through and slightly reduced, about 30 minutes; stir in the cilantro. Remove 1/4 cup of the sauce and set aside until cool enough to add to the creme fraiche.
• Remove the ducks to a cutting board, let rest for 15 minutes and shred into bite-sized pieces. Put the meat in a bowl and toss with the sauce.
• Whisk together the creme fraiche, cooled reserved sauce and the lime zest and juice in a medium bowl.
• To assemble, spread some of the creme fraiche mixture on the top and bottom buns. Mound some of the duck on the bottom of the buns, top with some of the pickled green onions, put the bun tops on top and enjoy.

GREEN BEANS WITH PARSNIPS AND PICKLED RED ONIONS

Steps:

• In a large pot of boiling salted water, cook green beans and parsnips until crisp-tender, 8 minutes. Drain; transfer to a large bowl.
• In a medium skillet, heat olive oil over medium-high. Add red onion and cook until translucent, 3 minutes. Slowly add vinegar and mustard, season with salt and pepper, and stir to combine. Pour pickled onions and dressing over vegetables and toss well. Serve warm or at room temperature.

PICKLED GREEN ONIONS

Steps:

• In a Dutch oven, combine the first seven ingredients. Bring to a boil over medium heat; cook and stir for 5 minutes. Add onions; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes., Transfer to a bowl; cool. Cover and refrigerate for 8 hours or overnight. Store in the refrigerator for up to 2 weeks.

EVERYTHING HASH BROWN CAKE WITH PICKLED RED ONIONS AND GREEN ONION CREME FRAICHE

Steps:

• For the onions: Put the red onions in a medium bowl. Combine the lime juice, vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved. Remove from the heat and let sit to cool slightly, 5 minutes, then pour over the onions. Cover and refrigerate for at least 1 hour and up to 24 hours.
• For the hash browns: Mix together the creme fraiche and green onions in a small bowl, and season with salt and pepper. Cover and refrigerate until ready to serve.
• Grate the potatoes using the large holes on a cheese grater. Heat half of the clarified butter in a 12-inch seasoned cast-iron pan over medium-low heat. Add the garlic and cook until it is lightly golden brown on both sides and infuses the oil with the flavor of the garlic, then remove and discard.
• Toss the potatoes with the poppy seeds, salt, sesame seeds and some pepper. Add the potatoes to the pan and stir to coat with butter. Using a spatula, gently press the potatoes into a flat round, slightly smaller than the pan. Cook, shaking the pan occasionally, until the edges are golden and crisp, about 10 minutes.
• Working carefully with some large, flat spatulas, flip the potato cake. Pour the remaining butter around the edges of the potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board. Let cool for a few minutes. Spread the top with the prepared creme fraiche and scatter the pickled onions over the top. Garnish with parsley leaves and cut into wedges to serve.

GREEN BEANS WITH PARSNIPS AND PICKLED RED ONIONS RECIPE - (4.6/5)

Steps:

• In a small saucepan, add oil and onions and cook until translucent (about 3 minutes). Slowly add vinegar, mustard and salt and pepper. In a large pot of boiling water, cook green beans and parsnips for 8 minutes until crispy tender. Drain and transfer to a large bowl. Pour onion mixture over the vegetables and toss well. Serve warm or at room temperature,

MRS. WHEELBARROW'S PICKLED GREEN ONIONS

Steps:

• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.
• Pack onions vertically into jars, alternating tips-up and tips-down to fit onions snugly.
• Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top.
• Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and twist on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
• Let onions pickle for at least 1 month before eating. Store in a cool, dark area.

GREEN BEANS WITH PICKLED ONIONS

Steps:

• In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
• Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
• In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.