Pickled Wild Onion (the easy way)

One of my favorite wild edibles are wild onions. You can get them nearly all year around if you know what you’re looking (or smelling) for. Their odor is very pungent, with a strong amount of garlic smell as well.

Before pickling them I did a bit of searching on the web. I found countless recipes and nearly all of them were different. The one thing they had in common was blanching them. So that is really the only thing that I followed.

 Lets get started:

First thing is first. CLEAN YOUR ONIONS! I can’t express to you how important this is. There are A LOT of nasty bacteria and viruses living in the soil. Without proper preparation you can get VERY SICK! CLEAN YOUR ONIONS! After cleaning them cut off the bulbs leaving about an inch up the “stalk” or till it begins to turn green.

After cleaning and chopping your onions  you’ll want to blanch the onions to keep them crisp and help them absorb the pickling mixture. This process is very easy. All you’ll need is a 2 pots (one for boiling and another for the ice water, water, some table salt, and ice. Fill your pot up to the appropriate amount to accommodate your onions. Then add about a cup or 2 of salt. The salt measurement isn’t very important here, its just to raise the boiling point of the water as to not cook them too much as well as leech a bit of the bitterness out.

Bring the water and salt mixture to a boil then add your onions. Leave them in there for approximately 45 seconds then immediately drain them and submerge them into icy water. This will stop them from cooking too much and will aid in their crispy-ness.

Next, we’ll move on to what you’ll need for the pickling mix.

The Ingredients (makes 8 cups):

Now, this was a completely impromptu mixture. I grabbed what I had in the cabinet. Play around with what you have. The only key ingredient I believe is the dill. It made the onions delicious.

  • Medium to large cooking pot
  • 2 Mason jars (or any other sealed container)
  • 6 Cups Vinegar ( I used plain ole’ white distilled vinegar because I wanted a strong flavor. Many other recipes will call for apple cider vinegar. If you’re looking for more of a mellow taste use that.)
  • 2 Cups of Water
  • 4 Table Spoons of Fine Sea Salt
  • 4 Table Spoons of Dill
  • 2 Table Spoons of Crushed Red Pepper
  • 2 Table Spoons of Whole Peppercorns (Black)
  • 1 Table Spoon of Mustard Seed (I used the power for a stronger flavor)
  • 1 Table Spoon of Honey (I used local honey. I definitely suggest using local honey if accessible.)

The Process:

  1. Add the vinegar, water, 2 tbsp sea salt, 2 tbsp dill, all of the red pepper, peppercorns, mustard and honey into a medium to large sized pot.
  2. Bring to a boil and stir until honey is thoroughly mixed.
  3. Let cool then add remaining 2 tbsp seas salt and 2 tbsp dill.
  4. Distribute your mixture to your containers.
  5. Add the onions
  6. Wait patiently until they are pickled to your liking. (the hardest part)


Once I canned my onions and it had completely cooled I stuck them in the refrigerator for a day and tried one. It was okay. I waited another day and tried one… better. Its now been 5 days and they are delicious and I believe they have peaked. I suggest leaving them in and trying them everyday till you find the perfect amount of time for your taste.

Also, my onions have a fibrous “shell” around them. If yours do too be glad. I eat the whole thing. I think it adds a great texture and hold the flavor in better.

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