Preserve scallions with this easy pickled green onion recipe! Tangy, crisp, and perfect on sandwiches, Bloody Marys, or straight from the jar.Includes complete canning instructions.Step by Step Guide for Pickling Green Onions If you’re growing onions in your garden, you probably know the struggle of thinning them out early in the season.

Instead of tossing those tender young green onions, why not turn them into something delicious? This Pickled Green Onions recipe is a simple way to preserve your garden thinnings and add a tangy crunch to just about anything.These pickled onions are super versatile—just like my Pickled Red Onion Slices and Pickled Cauliflower, they make a great topping for sandwiches or deviled eggs, adding them to Bloody Marys or rolling them up with ham and cream cheese for a nostalgic party snack.Once you try these, you’ll be finding excuses to open a jar! Pickling Green Onion Tips Use Fresh, Firm Green Onions: Pickling works best with crisp green onions.

Skip any that are wilted or slimy—they won’t hold up well in the jar.Pack Them In Tight: Stand the green onions upright in the jar and alternate directions (tips up and down) to make the most of the space.The snugger the fit, the better the brine soaks in.

Trim for Jar Height:  Cut your green onions to match the height of your jars.You want them to sit just below the rim so they’re fully covered in the pickling liquid.Customize the Flavor:  Feel free to

Read More