Mrs. Wheelbarrow's Pickled Green Onions
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Mrs. Wheelbarrow's Pickled Green Onions

MrsWheelbarrow 0

"Green onions, or scallions, make a tangy accompaniment when pickled. A pickled onion is a classic side to the British Ploughman's Lunch. Pair pickled onions with meatloaf or sausages. Chop one of the onion pickles into a tablespoon each of sour cream and mayonnaise to make a killer tartar sauce for fish. Mix with a teaspoon of mustard and mayo and slather on a turkey and Cheddar sandwich. Or use them as swizzle sticks in a Bloody Mary for a special eye-opening cocktail!"
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30 d 35 m servings 17 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 17 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Sterilize the jars and lids in boiling water for at least 5 minutes.
  2. Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.
  3. Pack onions vertically into jars, alternating tips-up and tips-down to fit onions snugly.
  4. 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.
  5. 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.
  6. 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.



These pickled onions are FANTASTIC-- I have yet to try them with a Bloody Mary, but they make a nice accompaniment to an ordinary sandwich. I've already scarfed down half a jar by myself, and th...

We thought these might get slimy in the jar, but ours were nice and crisp -- and very oniony! If you have onions in your garden, this is perfect to make with the thinnings (the onions you pull o...

Very nice and stay crunchy I added hot pepper fakes for an added zest I served them as appetizer with a slice of ham and cream cheese and rolled the onions up everybody loved them and a couple o...