Pickled Wild Onions in Honey-Rosemary Brine
As the first wild onions become well established in their usual nooks of our yard, I begin pickling the first batch. Wild onions look and taste much like green garlic but have only slightly plumped bulbs.
The lovely brine gives a wonderful flavor to garlic cloves, sliced shallots, green onions and other vegetables, as well.
I pickle the root end of each plant, but the greens have a gentle garlicky flavor perfect for salads, pasta and other dishes so nothing should go to waste. Outer skins can be removed from the bulb with a light pinch.
- 1-1/2 cups Wild Onions (cleaned and trimmed to 3″ or height of jar)
- 1/2 cup Cider Vinegar
- 1/2 cup Honey
- 1/4 cup Water
- 2 tbsp Lemon Juice
- 6 whole Peppercorns
- 1 tsp Salt
- 1 sprig Rosemary
Place wild onions into a jar. Combine all other ingredients in a small saucepan and bring to a boil. Boil for 2 minutes. Pour the hot liquid over the onions and tuck the rosemary into the jar. Let cool before sealing.
Place in the refrigerator for one week before eating.
Remember, you can use this brine for garlic cloves, sliced shallots, green onions and other vegetables, as well.
Other Great Foraged Foods
Wild Greens with Polenta & Chutney Vinaigrette from Little Fall Creek
Fermented Cattail Shoots from Grow Forage Cook Ferment
Spicy Dandelion Greens from Survival at Home
Hedgerow Jelly from Pixie’s Pocket
Meadow & Brown Field Mushrooms from Little Fall Creek
Homemade Black Walnut Liqueur from Homestead Honey
25+ Rose Hip Recipes from Montana Homesteader
Shaggy Mane Mushrooms from Little Fall Creek