Pickled Spring Onions

Spring onions are smaller and sweeter than a typical onion. They're wonderful when pickled and can be served on your cheese platters, toast or toss them in a salad.

INSTRUCTIONS

Sterilize the Mason jar: Fill a medium pot with water and set the Mason jar inside. Bring the water to a boil, remove the Mason jar and set it on a dry paper towel. Put the lid and ring in a small bowl and pour the hot water over the top. Set aside.

Wash and trim the bottom root off and remove the dark green portion of the spring onions. (Save the dark green parts for salads or garnish for other meals). Thinly slice the spring onions into thin rounds.

In a small pot, combine the apple cider vinegar, water, honey, sugar, salt, mustard seeds, celery salt and chili powder. Bring to a boil and simmer about 5 minutes. Once simmering, add the onions. Stir to combine and cook until the onions are a little translucent, about 5 minutes.

Remove the pot from the heat and funnel the onions into the prepared Mason jar. Pour any liquid over the top. Wipe the rim clean and apply the lid and ring. Process the jar in a boiling water bath in a large pot or canner for 10 minutes. Carefully remove the jar and let it cool. Check to ensure the seal is good once the jar is cool (you should be able to push down and have it "pop" back up)

Let the onions rest for two days before using to allow them to soak up the flavors.

*Unopened, the spring onions will keep for up to one year in a cool, dark place. Once opened, keep refrigerated and use within 2-3 weeks.

Alternatively, if you're nervous about the idea of sterilizing and sealing the jar, you can make these pickled onions and keep them in the fridge, just make sure to use them within 2 weeks.

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