Pickled Spring Onions

Spring onions are really just baby onions that are pulled before they become large globes. They are not cured either so they don’t develop that papery skin that regular onions have. They are very similar to scallions which could be substituted in this recipe. However I chose a mixture of red and white spring onions and pickled them greens and all.

Pickled Spring Onions 

Print This Recipe Total time Yield 1Source Adapted from Martha Stewart LivingPublished


  • 1 cup white wine vinegar
  • ½ cup sugar
  • 2 teaspoon kosher salt
  • 1 tablespoon whole coriander seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon whole black peppercorns
  • ½ teaspoon crushed red pepper flakes
  • 5 sprigs fresh thyme
  • 10 ounce fresh spring onions, scallions or ramps with the greens and roots attached


Sterilize 1 (16 oz) jar with its lid according to the manufacturer’s instructions. Meanwhile, stir together vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red-pepper flakes, thyme, and 2 cups water in a large sauce pan sized to fit the onions laying flat in as close to a single layer as possible. Bring to a boil. Add onions; return to a boil. Reduce heat, and simmer until tender, 5 to 7 minutes. Remove from heat, and let cool completely, about 1 ½ hours.

Carefully gather the onions into a bundle all facing the same direction. Place them in the prepared jar, root end first, then swirl the greens inside. Fill the jar with as much liquid as necessary to completely submerge. Spoon in as much of the seeds and thyme as you can. Secure the jars with the sterilized lids & bands. Place the jars back in the sterilizer or pot of water and process by boiling for 15 minutes. Remove carefully with tongs. Cool, then store in a dry place for at least 3 weeks before opening.

Once opened they can be refrigerated in their liquid in an airtight container up to 1 month.