Spring onions are harvested before the bottom end thickens, as is typical for onions. In contrast to onions, they only have a short shelf life and should be used quickly. A special delicacy are marinated spring onions, which go wonderfully on a summer barbecue buffet or with a typical snack.
How to pickle spring onions?
Spring onions can be pickled or marinated in an Asian style. For the pickled version, they are poured with red wine vinegar, sugar, spices and water and kept cold for a week. For the Asian marinated version, they are stored in a cool, dark place with white balsamic vinegar, water, spicy honey and spices for at least three days.
Sour pickled spring onions
This recipe is very suitable for spring onions whose ends have already become a little larger.
Ingredients
- about 20 large spring onions
- 250 ml mild red wine vinegar
- 125 ml water
- 1 tbsp sugar
- 5 cloves
- 5 juniper berries
- 2 bay leaves
- 1 sprig of tarragon
- 1 sufficiently large jar with screw lid
Preparation
- Wash and clean the spring onions.
- Cut off the dark green end and blanch in hot water for 5 minutes.
- Pour into a glass.
- Bring water, vinegar and spices to the boil.
- Pour the hot liquid over the spring onions.
- Close the jar and let it sit in the fridge for a week.
Asian-inspired spring onions
Honey and balsamic vinegar give the onions a special touch. The onions pickled in this way go excellently with grilled meat.
Ingredients
- about 30 tender spring onions
- 500 ml white balsamic vinegar
- 500 ml water
- 150 g spicy honey, for example forest honey
- 1 tbsp mustard seeds
- 1 tsp peppercorns
- 1 tall glass with clip closure
Preparation
- Wash and clean the spring onions.
- Bring the vinegar, water and spices to the boil and simmer gently for about 5 minutes.
- During this time, place the onions in a large glass with the dark part facing up.
- Pour the stock over it and close it so that the onions are completely covered.
- Store well in a cool, dark place for at least three days.
Tip
It is typical for spring onions that, unlike edible onions, they are not able to form a round bulb underground. With them, only the shaft thickens cylindrically above the ground. Spring onions also taste significantly milder than edible onions.
