pickled green onions with tarragon and peppercorns


Pickled Green Onions with Tarragon and Peppercorns


  • 20 green onions, washed and trimmed at the root and top, so that the onion is only 3-4 inches long
  • 6 cups cider vinegar
  • 3 cups water
  • 1/4 cup salt
  • 1/4 cup sugar
  • 6 sprigs of tarragon
  • 1/4 cup black peppercorns
  • 2 Wide-mouthed pint jars


  1. Prepare green onions.
  2. Heat vinegar, water, salt and sugar in saucepan until boiling.
  3. Wash jars and lids and sterilize with boiling water.
  4. Fill jars with three sprigs of tarragon and 1/8 cup peppercorns.
  5. Fill jars with green onions.
  6. Fill jars with brine and seal with lids.
  7. Keep in the refrigerator up to two weeks.


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