Step 1

Trim the green onions to fit in your canning jars. You'll want the tops of the onions to come just 1/2" under the lip of the jar. Pack them tightly, but do not overpack.

Step 2

To each jar, add one clove of smashed garlic, 2 tsp pickling spice (for 1 Tbsp total - divided), and dill.

Step 3

In a small saucepan, combine the vinegar, water, sugar, and salt and heat just until the sugar and salt are dissolved. Push off the heat and allow to cool.

Step 4

Once the brine is cool, pour over the top of the onions in each jar. Discard any remaining brine (or use for more if you wish).

Step 5

If using crushed red pepper, add to the top at this time. Place the canning lid and ring on each jar and screw finger tip tight.

Step 6

Place jars in refrigerator and allow one day for the flavors to come together before enjoying. Use within 7 days.