Pickled Wild Onions with a Honey-Rosemary Brine

These pickled wild onions in honey-rosemary brine are a sweet, savory, and tangy way to preserve spring’s first forage.

The first signs of wild onions popping up in the yard always feel like a seasonal reset—something fresh, vibrant, and just a little wild. Their tender bulbs and garlicky greens are one of the earliest edible gifts nature offers each spring, and every year I look forward to preserving some in this flavorful honey-rosemary brine.

New to foraging? Start by learning about the most common edible plants that might be growing just steps from your front door.

Pickled wild onions are bright, tangy, and slightly sweet with just enough bite to keep things interesting. They’re perfect on a charcuterie board, tucked into sandwiches, or chopped into a vinaigrette. This is one of those small-batch recipes that feels fancy but is incredibly easy to make. And yes, the greens are edible too—so nothing goes to waste.

Why Make Pickled Wild Onions

There are a few reasons this recipe has become a yearly ritual at my house.

1. They’re seasonal and abundant.
Wild onions often grow in tucked-away corners of your yard, garden, or pasture—and once you spot one, you’ll likely find a dozen more.

2. The flavor is mild but complex.
They’re less intense than garlic but still bring that same punch to savory dishes. Pickling them with honey and rosemary gives the bulbs a delicate balance of sweet, sour, and herbal.

3. You can use every part of the plant.
The pickled bulbs go in the jar, and the greens are perfect chopped over eggs, tossed into soup, or added to pasta salads for a fresh, oniony kick.

Tip: You can also use this same brine on green onions, garlic cloves, shallots, and more—whatever you have on hand. Planning to pickle garlic too? Make sure you know the best way to preserve it long-term for flavor and freshness.

How to Identify Wild Onions

Wild onions (Allium canadense or Allium vineale) look a lot like chives or young garlic—but you’ll know you have the real thing by the strong onion smell. If the plant doesn’t smell like onion or garlic, don’t eat it. Some look-alikes, like death camas, are toxic.

Here’s what to look for:

• Thin, hollow green shoots about the width of a pencil
• Small white bulbs at the base, sometimes tinged with pink
• A distinct onion or garlic smell when cut or crushed

They typically grow in sunny, open spaces with well-drained soil. You’ll often spot them growing in tufts or clumps in spring and fall.

Heads up: Always harvest responsibly—never take more than you need, and be sure you’re on land where foraging is permitted.

Ingredients You’ll Need

This simple brine creates a sweet, tangy base that complements the wild onions beautifully. It works well for other alliums too!

• Wild onions (cleaned and trimmed to fit your jar)
• Apple cider vinegar
• Honey
• Water
• Lemon juice
• Salt
• Black peppercorns
• Fresh rosemary

Step-by-Step Instructions

Once your wild onions are cleaned and trimmed, you’re only about 10 minutes away from getting them into the jar.

1. Pack the wild onions into a clean glass jar, leaving a little space at the top.
2. Combine the brine ingredients in a small saucepan: vinegar, honey, water, lemon juice, salt, and peppercorns.
3. Bring the mixture to a boil, stirring to dissolve the honey and salt completely.
4. Boil for 2 minutes, then carefully pour the hot brine over the onions.
5. Tuck in the rosemary sprig, making sure it’s submerged.
6. Let the jar cool to room temperature, then seal and store in the fridge.
7. Wait at least one week before tasting—longer for a deeper flavor.

Tip: These pickles will last several months in the refrigerator.

Ways to Use Pickled Wild Onions

Pickled wild onions are incredibly versatile. Once you try them, you’ll be looking for excuses to pop one in everything.

• Chop and stir into egg or potato salad
• Add to a charcuterie board or antipasto platter
• Layer onto sandwiches or burgers
• Stir into sour cream or yogurt for a savory dip
• Serve alongside grilled meat or fish for a bright finish

Don’t forget about the greens either—try them in place of green onions in any recipe.

Frequently Asked Questions about Pickled Wild Onions

Still have questions? Here are a few common ones I get when talking about pickled wild onions.

Love wild food and seasonal recipes? Save this one to your Foraging or Preserving board so you can find it later!

Pickling wild onions is one of those small, satisfying acts of seasonal living that reminds me why I love homesteading. It’s simple, it’s thrifty, and it turns something humble into something worth savoring.

Whether you’re adding them to sandwiches, mixing them into a salad, or just sneaking one straight from the jar (no judgment), these pickled wild onions are a flavorful way to make the most of what’s growing around you.

If you give this recipe a try—or find another use for that honey-rosemary brine—I’d love to hear about it in the comments. And if foraging is new to you, let this be your sign to get out there and see what nature’s pantry has to offer.

Happy pickling!

Love a good crunch? If you enjoy homemade pickles, don’t miss my simple trick for getting them perfectly crisp every time.