Ingredients

The following ingredients have 1 Servings
  • 3 bunches thin violet spring onions
  • 1 cup white vinegar
  • 2/3 cup water
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 5 pieces peppercorns
  • 5 pieces allspice berries
  • 1 sprig lovage, torn into small pieces

Instruction

  • Trim enough onions to fit comfortably into a pint jar with a tight fitting lid. Remove the roots, and cut them into 4-inch lengths. Make sure the jar is very clean.
  • Bring the vinegar, water, sugar, salt, peppercorns and allspice berries to a boil and add the trimmed onions. Cook over medium-high heat for about 2 minutes, until the onions are slightly tender but still firm. (Use a turkey baster to pierce them to test their firmness.)
  • Turn off the heat, remove the onions and pack them into the jar. Add the herbs as you pack the onions.
  • Pour the hot pickling liquid over the onions to cover and set the jar aside to cool.
  • Seal the jar and place it in the refrigerator to let the onions cure for two weeks before serving.