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Pickled Green Onions Recipe

Leonid Batkhan | July 2013

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NOTE: This simple recipe uses no vinegar in its brine to naturally ferment pickled green onions!

This is quite an uncommon but very delicious and tasty treat. Hardly you can buy it in a grocery store. You can add your own pickled spring onions to salads or as a side to meat dishes. They can be served as appetizers or hors d'oeuvre and as a mouthful after a shot of vodka.

  1. First, you will need a lot of green onions:
    Prepare green onions for pickling
  2. Wash them and slice into small pieces of half inch to one inch long.
  3. Densely pack cutted green onions into a one Gallon glass jar adding bay leaf and allspice.
  4. Prepare the brine by mixing:
    1. 2 liters of filtered water
    2. 3 table spoons of salt (1 Tbls is about 25 gram)
  5. Pour the brine into the jar with green onions:
  6. Cover the jar with a tea saucer. On one hand, the saucer will protect the contents from any insects or other contaminants getting in. However, it is also light enough to allow air to escape, which is instrumental in the fermentation process.
  7. Put the jar into a wider pan or bowl (to catch any excess liquid), and let it stand at room temperature for 10 days:
    : Pickled green onions
  8. When ready, place in a refrigerator for storage.

See also:
Pickled Cabbage Recipe
Pickled Cucumbers Recipe
Pickled Salmon Recipe
Pickled Tomatoes Recipe
Pickled Watermelon Recipe

 
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