Can you pickle the green onion tops?

Ingredients:

* 1 cup green onion tops, finely chopped

* 1 cup white vinegar

* 1/2 cup water

* 1/4 cup sugar

* 1 tablespoon salt

* 1 teaspoon black peppercorns

* 1/2 teaspoon mustard seeds (optional)

Instructions:

1. Prepare the brine: In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, and mustard seeds (if using). Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool completely.

2. Pack the jars: Pack the chopped green onion tops into sterilized jars, leaving about 1/2 inch of headspace.

3. Pour the brine: Pour the cooled brine over the green onion tops, ensuring they are completely submerged.

4. Seal and process: Wipe the rims of the jars clean, and seal tightly with lids.

5. Process (optional): For longer shelf life, process the jars in a boiling water bath for 10 minutes. This step isn't necessary if you plan to refrigerate your pickles and use them within a few weeks.

Tips:

* Use fresh, crisp green onion tops for the best flavor.

* Adjust the amount of sugar and salt to your taste preference.

* If you prefer a more mild pickle, use less vinegar.

* For a spicier pickle, add some red pepper flakes to the brine.

* Store your pickled green onion tops in the refrigerator for up to 6 months.

Enjoy your pickled green onion tops as a tasty addition to sandwiches, salads, or as a snack!