Spring onions are harvested before the lower end thickens, which is typical for onions. Unlike onions, they have a short shelf life and should be used quickly. A special delicacy are marinated spring onions, which go wonderfully with a summer barbecue buffet or with a typical snack.
Pickled spring onions can be served as an accompaniment
Pickled spring onions
This recipe is ideal for spring onions that have grown a little at the ends.
ingredients
- about 20 large spring onions
- 250 ml mild red wine vinegar
- 125 ml water
- 1 tablespoon of sugar
- 5 cloves
- 5 juniper berries
- 2 bay leaves
- 1 sprig of tarragon
- 1 sufficiently large jar with screw cap
preparation
- Wash and trim spring onions.
- Cut off the dark green end and blanch in hot water for 5 minutes.
- Pour into a glass.
- Boil the water, vinegar and spices.
- Pour the still hot broth over the spring onions.
- Close the jar and let it set well in the fridge for a week.
Asian-style spring onions
Honey and balsamic vinegar give the onions a special touch. The onions pickled in this way go perfectly with grilled meat.
ingredients
- about 30 tender spring onions
- 500 ml white balsamic vinegar
- 500ml of water
- 150 g spicy honey, for example forest honey
- 1 tbsp mustard seeds
- 1 tsp peppercorns
- 1 tall glass with swing top
preparation
- Wash and trim spring onions.
- Bring the vinegar, water and spices to the boil and simmer gently for about 5 minutes.
- Meanwhile, place the onions in a large jar, dark part up.
- Pour the stock over and seal so that the onions are completely covered.
- Store in a cool, dark place for at least three days.
tips
It is typical of spring onions that, in contrast to table onions, they are not able to form a rounded bulb underground. With them, only the shaft thickens cylindrically above the ground. In addition, spring onions taste much milder than onions.