storage

Knowing how to store green onions is key to having this fresh ingredient on hand to flavor dishes! They can either be sliced, cut, or left whole and then placed in a jar or a bag to save them for later.

How to Store Green Onions

onions

Paper Towel Method: Loosely wrap the green onions in a damp paper towel and then palace in a zip-top bag. Either seal the bag partially or leave it open. Write the date on the outside of the bag and store in the refrigerator. Add additional water to the paper towel as it dries out.

Jar Method: Place the root end of the green onions in a jar that has been filled with at least ½ cup of water. Place a plastic zip-top bag or the grocery bag they came in on top of it. Seal most of the base by zipping up the zip-top bag or placing a rubber band around the base so moisture is trapped inside. Store the green onions in the refrigerator and be sure to replace the water every few days.

Window Method: Place the root end of the green onions in a jar that has been filled with at least ½ cup of water. Keep the jar of onions in a windowsill, replacing the water every few days to keep it fresh.

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Knowing how to store green onions is key to having this fresh ingredient on hand to flavor dishes! They can either be sliced, cut, or left whole and then placed in a jar or a bag to save them for later. With these 3 simple methods, you’ll have fresh green onions ready and waiting anytime you need them!

This traditional recipe makes fermented pickles really easy. Just pack them in a jar and leave them in a dark, cool location for up to 6 months! Skip the work of canning and enjoy probiotic pickles all winter long. 

Grandma's Fermented Dill Pickles

cucumbers

salt

water (chlorine-free)

water

vinegar (5% acidity)

tbsp pickling salt

dill

tsp mustard seed

Mix the icing solution using cold water, and let the cucumbers soak in the icing solution overnight (for 8 to 18 hours). Keep the cucumbers submerged in the icing solution by weighing them down with a dinner plate or bags of ice. If it&#8217;s really warm in your house, stash them in the fridge for the icing.

Once you&#8217;ve set up the cucumbers for icing, mix the pickling brine ingredients (vinegar, salt, and water), bring them to a boil, and simmer until the salt dissolves.

Divide the hot brine between two sterilized 1-quart mason jars and allow it to cool overnight. 

The next morning, drain the cucumbers from the icing solution and pack them into the brine-filled mason jars, along with the dill, horseradish, and mustard. Use a weight to keep the pickles below the brine and leave at least 1 inch of headroom at the top of the jar.

Put a lid on the jar that will allow gas to escape while keeping out mold and other contaminants. (See the section above for different jar and lid options). Store the jar in a cool dark location.

The pickles will bubble and ferment for 4-5 days, but leave them undisturbed until you are ready to eat them. The flavor is best if they ferment for at least 1 month, however, they will last in a cool, dark location for up to a year.

Just put up 2 jars following this recipe. Looking forward to seeing how it goes (I gave it 5 stars already, just for the idea!). I normally ferment pickles just with the salt brine, not vinegar, but the family prefers the taste of the store-bought ones with vinegar, so maybe this will be the perfect compromise? Just wondering, the vinegar doesn't kill off the probiotic properties of the ferment? And the fermentation happens just overnight with the "icing" of the cucumbers? Or is there fermentation happening in the salt-vinegar-water solution as well? 
Also, just to check - I'm assuming the tsp of mustard is mustard powder, rather than prepared mustard?

Could I use Celtic Sea Salt Light Grey Celtic Coarse for pickling?  It does say pickling on the bag.

Fermented garlicky green beans are probiotic and delicious. They are a quick and easy way to preserve green beans. See the sections above for 4 different flavor options.

Fermented Green Beans

lbs green beans

tsp salt

garlic

water,

Dissolve the salt in a 1/4 cup of water in the bottom of a glass jar.

Wash the green beans and trim the tops. Peel the garlic clove. If you&#8217;re using a pint jar, then beans will need to be trimmed to fit. 

Pack the jar with the beans and garlic. Add the culture (if you&#8217;re using it) and fill the jar with water, leaving 1 inch of headroom at the top of the jar.

Use a weight to make sure that the beans remain below the brine. Cap with a lid that will let CO2 escape as the ferment bubbles. See notes for details.

Place the jar somewhere dark (a kitchen cupboard is perfect) to ferment for 2-3 days. After 3 days the beans will be fermented but still crisp. Store in the refrigerator and eat within 1 month.

Fermentation can be used for long-term preservation. See the section above for information on how to adjust this recipe for storage pickles.

We just finished our summer batch of these. What a great and quick way to use up those extra beans from the garden!

wow just tried mine after following this recipe! absolutely brilliant! do you know if I could use this same method for tomatoes? many thanks Alyson

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How to Store Green Onions

Grandma's Fermented Dill Pickles

Fermented Green Beans

Top 3 storage recipes from across the web

The most viewed storage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Store Green Onions

Grandma's Fermented Dill Pickles

Fermented Green Beans

The most viewed storage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine