Spring onions have a mild and sweet taste that my whole family loves.
However, they have a very short growing season.
Learning about canning spring onions can help you preserve the flavor for year-long snacking.
This recipe is designed for spring onions.
In a pinch, you can use scallions. However, spring onions will provide slightly better results.
How to Can Spring Onions in a Water Bath Canner
This is a small recipe designed for a tiny batch of very new spring onions. If you have more produce on hand, you can scale the recipe up accordingly.
Equipment Needed
- Sharp knife
- Stainless steel saucepan
- Small saucepan
- Water canner with lid
- Two half-pint jars with lids and rings (for a whole canner load)
- Jar lifter
- Lid lifter
- Canning funnel
Ingredients
- ½ pound trimmed and cleaned spring onions
- ½ cup apple cider vinegar
- ¼ cup water
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon dill seed
- ½ teaspoon caraway seed
- ½ teaspoon black peppercorn
Prep Time
15 minutes
Cook Time
About 5 minutes
Canning Time
10 minutes
Step 1: Heat Jars and Lids

This recipe moves so quickly. It’s smart to prepare your jars before you turn to the produce so you won’t have to stop the action and backtrack.
You’ll need two half-pint jars for a full batch of this recipe. If you’re reusing jars, as I often do, start with an inspection.
Feel the edges for nicks and cracks, and don’t use anything that’s broken.
Wash your approved jars with soap and water, and place them in your canner. Fill it with water, and place the canner over medium heat.
Let the jars simmer until you need them.
Step 2: Wash Onions

Spring onions can trap plenty of sand and dirt. If you don’t wash this debris away, it can contaminate your final product and make the onions taste bad or gritty.
The easiest way to clean spring onions is to rinse them under cold water. Rub the leaves carefully to remove any debris.
I use my fingers and not a vegetable brush, so I don’t bruise any of the produce.
Step 3: Trim Onions
Trimming onions is time-consuming, but it’s an important part of this process. Start by removing the roots from the bottom of your onions.
Then, slice your onions into very thin rounds.
The thinner you slice your onions, the easier the brine will enter the product and infuse it with flavor.
It’s quicker to cut your onions into thicker slices, but the final product won’t be as tasty.
Take your time and cut everything very carefully.

Step 4: Make Brine
Your pickling sauce is called a brine.
In a stainless steel pot, mix ½ cup apple cider vinegar, ¼ cup water, 3 tablespoons sugar, 1 teaspoon salt, 1 teaspoon dill seed, ½ teaspoon caraway seed, and ½ teaspoon black peppercorn.
Stir this mixture carefully to allow the flavors to meld.

Step 5: Heat Onions
Bring your brine to a boil over medium-high heat. Once the liquid is boiling, add your prepared onions to the pan.

Step 6: Fill Jars
With your jar lifter, remove your heated jars from the canner. Place a canning funnel in one jar and fill it with onions and brine.
Ensure that you get plenty of seeds and pepper inside this jar, as these ingredients will infuse the onions with flavor.
Leave a ½ inch of headspace at the top of the jar.
Fill the other jar in a similar manner. You should have enough for both jars.
If you run out of brine, you can top up the jar with boiling water.

Photo caption: My jars have an even distribution of the ingredients. I used a plain spoon to fill the jars and scoop up all of the goodness.
Step 7: Affix Lids with Rings
Any sugar, seeds, or debris on the top of the jars can keep the lids from sealing. Dampen a paper towel and wipe the top of each jar to allow the lids to seal properly.
With your lid lifter, remove the lids from the saucepan. Place one lid on each jar. Then, secure the lids with rings. Twist them down until they’re finger-tight.
Lids like this won’t move or shift when pressed, but they’re loose enough to allow air to escape from the inside of the jar.
Step 8: Process Jars
Place your completed jars inside the canner and ensure they’re covered with at least an inch of boiling water. This last part is important.
The water must be at a hard boil to preserve the onions inside the jars.
Place the lid on the canner and process the jars for 10 minutes. Adjust for your elevation as needed.
Step 9: Let Jars Cool
After you’ve processed your jars, turn the heat off and remove the lid from the canner. Your jars will still be submerged in boiling water at this point. Leave them in place for 5 minutes to allow the contents to stabilize.
With your jar lifter, remove the jars from the canner. Place them on a cutting board or towel and leave them completely undisturbed for 24 hours. You may hear the lids pop and click as the jars seal.

Step 10: Test Lids
After 24 hours, the vacuum seal inside the jar should be activated. The lids will be slightly depressed, so they won’t pop or click when you push on them.
Write the date on the top of each jar that’s properly sealed. If one (or both) of your jars didn’t seal, you don’t have to throw the contents away.
But you must put them in the refrigerator or freezer, as they’re not shelf-stable.
Step 11: Let Brine Work
Properly sealed onions will need a little time to become as tasty as possible. Let your jars rest for at least 48 hours so the brine can do its work.
The longer you let them rest, the better they may taste.
How Long Do Pickled Spring Onions Last?
The USDA says foods preserved in a water canner should be eaten within about a year. However, things are only truly shelf-stable if they’re stored properly.
Canned items should be placed in a cool space that’s not exposed to direct sunlight.
I store my canned items in the basement on a wall that’s far from the window. With this method, I ensure that my products last as long as possible.
Ideas for Using Pickled Spring Onions
Pickled onions are very tasty on almost anything. These are a few of my favorite ways to use them:
- Top cold cuts on your sandwiches with spring onions.
- Add spring onions to your next batch of tuna salad.
- Chop up spring onions for your Easter egg salad.
- Enhance grain-based salads like tabbouleh with spring onions.
- Use spring onions to spice up bread dough.
- Garnish tacos with a sprinkle of spring onions.
- Stir spring onions into a bowl of hot chili.
- Add pop to salsa with spring onions.
- Garnish salads with spring onions.

Equipment
Ingredients
- ½ pound trimmed and cleaned spring onions scallions can be used as a substitute, though spring onions yield a slightly better result
- ½ cup apple cider vinegar
- ¼ cup water
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon dill seed
- ½ teaspoon caraway seed
- ½ teaspoon black peppercorn
Instructions
Heat Jars and Lids
- Inspect your jars for any nicks or cracks and wash them in hot, soapy water.
- Place the jars in your water bath canner, fill with water, and heat over medium heat until needed.
- In a small saucepan, place the lids in water over low heat to soften them.
Wash Onions
- Rinse the spring onions under cold water, gently rubbing the leaves to remove any sand or dirt. Avoid using a vegetable brush to prevent bruising the delicate produce.
Trim Onions
- Remove the roots from the spring onions.
- Slice the onions into very thin rounds; thinner slices allow the brine to infuse the flavor more effectively.
Make Brine
- In a stainless steel saucepan, combine ½ cup apple cider vinegar, ¼ cup water, 3 tablespoons sugar, 1 teaspoon salt, 1 teaspoon dill seed, ½ teaspoon caraway seed, and ½ teaspoon black peppercorn.
- Stir well and bring the mixture to a boil over medium-high heat, allowing the flavors to meld.
Heat Onions in Brine
- Once the brine is boiling, add the sliced onions.
- Stir gently and let the onions warm in the brine for about 3 minutes.
Fill Jars
- Use a jar lifter to remove the heated jars from the canner.
- Insert a canning funnel into each jar and fill with the hot onions and brine, ensuring an even distribution of spices.
- Leave ½ inch of headspace at the top. If you run short on brine, top up with a little boiling water.
Affix Lids and Rings
- Wipe the rims of the jars with a damp paper towel to remove any residue that might prevent a proper seal.
- Using the lid lifter, place a lid on each jar, then secure the rings by tightening them until they’re finger-tight. This allows air to escape while ensuring a secure seal.
Process Jars
- Carefully place the filled jars back into the water bath canner, ensuring they are covered with at least one inch of boiling water.
- Cover the canner and process the jars for 10 minutes, adjusting for elevation if necessary.
Let Jars Cool
- Once processing is complete, turn off the heat and remove the lid from the canner.
- Leave the jars submerged for 5 minutes to stabilize, then use a jar lifter to transfer them to a cutting board or towel.
- Allow the jars to cool undisturbed for 24 hours. You may hear the lids pop or click as the vacuum seal forms.
Test Lids
- After 24 hours, press down on the center of each lid. A properly sealed jar will have a depressed lid that doesn’t pop back.
- Label the jars with the date. If any jar hasn’t sealed properly, refrigerate or freeze it, and use its contents within a few days.
Let the Brine Work
- For the best flavor, allow the sealed jars to rest for at least 48 hours. This resting period lets the brine fully infuse the onions with its tangy, aromatic blend.
Notes
- Storage: Keep your canned pickled spring onions in a cool, dark place away from direct sunlight. They are best enjoyed within a year.
- Versatility: These tangy onions are perfect for topping cold cuts, mixing into salads, enhancing grain bowls, or adding a zesty kick to sandwiches and tacos.
- Scaling: If you have more produce, simply scale the recipe up to accommodate your bounty.
