Recipe: Pickled Spring Onions

September 27th was the kick off to Epcot Food and Wine and I am happy to say that I was the first person to be on stage and headline the festival in a “Kitchen Memories” dinner. This dish is part of a menu for 4-6.

Spring onions have been a part of my life from early on. My parents would pick them from the garden, strip their outer skins and let my sister and me teethe on them while they weeded. Onions evolved with us as they became a part of our planting, cultivating, harvesting and culinary history. It’s safe to say that my family’s soil-stained hands have always played an integral part in our diet from plant to plate!

A Farm House Cheese Board with Marinated Goat Cheese, Bourbon Bacon Jam, and Pickled Spring Onions

Pickled Spring Onions

Spring onions are freshly dug, small spring onions with green stems still attached. They make for tender, mild pickled onions. Look for them in good produce markets or at farmers’ markets. If they are unavailable, use pearl onions. You can make the onions up to 2 days ahead; cool, cover, and chill with liquid. Strain and bring to room temperature before serving.

Prep Time: 15 minutes
Cook Time: 25 – 35 minutes
Total Time: 40 – 50 minutes
Serves: 4 – 6
Yield: 1 pint sized canning jar


1 ½ cups distilled white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
8 whole cloves
1 teaspoon chili flakes
1 bay leaf (dried)
12 ounces (30 each) green spring onion, (1 to 1 ½ inches wide; trim any greens before weighing), or substitute pearl onion
***ADD 2 each lemon zest


In a medium sized sauce pot over medium heat, combine vinegar, salt, sugar, cloves, chili flakes, bay leaf, and 1 ½ cups water. Bring to a simmer and cook for 5 minutes.

Meanwhile, peel onions and pull off any thin membrane under peel. Trim root ends.

Add onions to vinegar mixture and simmer, stirring occasionally, until just tender when pierced, 10 to 15 minutes. Remove from heat and let cool to room temperature, about 1 hour. Using a slotted spoon, transfer to a serving bowl; discard liquid.

For Service

3- 4 slices Toasted Baguette Crostini

Join Emily at The Walt Disney World Resort on Sunday October 20th at 3pm – “Disney Gets the Dish on Celebrating and Cooking with Wine!” Learn how to taste and pair wines, while exploring the art of cooking with wine. Then get rad as Emily takes the classic PB&J sandwich, and reinvents it as a cool Peanut Butter and Wine Jelly Snow Cone. Culinary Demonstrations will take place in the Festival Center at Epcot Theme Park – $14 per person.

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