Pickled Walking Onions

Yesterday I harvested our walking onion tops, and there were lots! I took out the largest 100 or so for fall planting, and here’s what was left: 

There are plenty to share with friends, and to make pickles. My favorite recipe is a refrigerator pickle that we slice and use as salad topping. 
I admit, the hardest thing about this recipe is peeling those tiny onions, but it’s worth the effort!
Sweet-Hot Walking Onions
Onion topsets to fill 8 oz jar, blanched and peeled
2/3 cup rice vinegar
1tbsp honey
1/2 tsp mustard seed
1/4 tsp turmeric powder 
1bay leaf
1 dried whole cayenne pepper, cut in half
Mix vinegar, honey, salt, herbs and spices; heat to simmer. Pour over onions in 8 oz canning jar. Cap with plastic lid; let stand on counter until cooled. Store in refrigerator, shaking occasionally. Ready to enjoy in 1week.

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