Pickled Wild Onions in Honey-Rosemary Brine
These tangy-sweet pickled wild onions are packed with flavor thanks to a honey-rosemary brine. Perfect as a snack, sandwich topper, or addition to charcuterie boards.
Print Recipe
Equipment
- 1 Pint Mason Jar
Ingredients
- 1½ cups Wild Onions cleaned and trimmed to fit jar
- ½ cup Apple Cider Vinegar
- ½ cup Honey
- ¼ cup Water
- 2 tablespoons Lemon Juice
- 6 Peppercorns whole
- 1 teaspoon Salt
- 1 Fresh Rosemary Sprig
Instructions
- Clean and trim the wild onions, removing roots and any papery outer skins. Cut greens to fit the height of your jar.1½ cups Wild Onions
- Pack the onions into a clean pint-size glass jar, leaving room at the top for the brine.
- In a small saucepan, combine vinegar, honey, water, lemon juice, peppercorns, and salt.½ cup Apple Cider Vinegar, ½ cup Honey, ¼ cup Water, 2 tablespoons Lemon Juice, 6 Peppercorns, 1 teaspoon Salt
- Bring the mixture to a boil, then simmer for 2 minutes to fully dissolve the honey and salt.
- Carefully pour the hot brine over the onions in the jar, making sure they’re fully submerged.
- Tuck the rosemary sprig into the jar and gently press to release its oils.1 Fresh Rosemary Sprig
- Let the jar cool to room temperature, then seal with a lid and store in the refrigerator.
- Allow the onions to pickle for at least one week before enjoying for best flavor.
Notes
- This brine works well with garlic cloves, green onions, or sliced shallots if you don’t have access to wild onions.
- For best results, use a glass jar with a non-reactive lid.
- The onions will soften slightly but still retain a pleasant crunch.
Nutrition
Calories: 75kcal | Carbohydrates: 19g | Protein: 0.4g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 296mg | Potassium: 79mg | Fiber: 1g | Sugar: 18g | Vitamin A: 188IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 0.4mg
Servings: 8 pint
Calories: 75kcal
Cost: $3.00