Pickles are big in our house. Years ago, I started making dill slices just to get rid of the big cucumbers from my CSAs. But they tasted so good on everything that they soon became a staple. Then I needed dozens of jars to get through the winter.
But the downside is that canning pickles is a project.
Clean the cucumbers, pre-soak, make the brine, boil a canner of water, pack the jars, then boil to process. Clearly not worth it unless you are doing a large volume.
Enter quick pickles.
Quick Pickle Advantages
Recently a member of my Sunday blogging group, just did a recipe for Quick Pickled Green Onions.
Quick pickles, also known as refrigerator pickles, are a short-cut way to make homemade pickles. You mix up a few ingredients into a brine, pour it over your cleaned veggies and refrigerate. Without time-consuming activities like pre-soaking and water bath processing, they are… well, quick.
Luckily, this just happened to coincide with a scallion bounty from my CSAs. When you do two CSAs, occasionally they both go crazy with the same item! Now I had a solution!
Of course there is one downside to quick pickles. It is that you have to keep the jar(s) in the refrigerator and use them up more quickly. But if you are using this method for a jar or two, it’s perfect!
Pickled Scallion Uses
When I decided to make my quick pickled scallions, I didn’t give much thought about what to use them for. But once done, they were really cute garnishing a recent cheese and charcuterie plate.
Of course, you can still slice them up and use them in salads, stir fries and scrambled eggs. Or anywhere else you use fresh green onions
Strike up another win for blogging buddies and CSA membership!
Quick Pickled Scallions
- ¼ cup + 2 Tablespoons white distilled vinegar
- ¼ cup + 2 Tablespoons water
- 1 teaspoon granulated sugar
- 1 teaspoon non-iodized salt
- 2 large bunches green onions enough to fit jar
- 1 clove garlic halved or quartered
- 1/2 teaspoon dried dill
- Place the brine ingredients in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Remove from heat and set aside.
- Clean green onions, then cut them ½ inch shorter than the height of a ½ pint canning jar. Put garlic and dill into jar, then pack the onions tightly into the jar, without smashing.
- Pour brine over onion, place lid and ring on jar and screw on snugly. Let the jars cool to room temperature, then store in the refrigerator.
Wait at least 48 hours for flavor to mature before enjoying them.
Makes ½ pint
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