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.

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.

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.

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.

Once the brine is boiling, add the sliced onions.

Stir gently and let the onions warm in the brine for about 3 minutes.

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.

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.

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.

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.

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.

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.