This recipe comes together quickly and requires just a few simple steps.

Step 1: Prep the Green Onions

Wash the green onions thoroughly to remove any dirt or grit, then trim off the root ends. Cut the onions into smaller pieces if needed so they fit neatly into your clean glass jar. Depending on the size of your jar, you may want to cut them in half or into thirds.

Step 2: Pack the Jar

Pack the green onions tightly into the jar along with the sliced garlic. Packing them snugly helps ensure they stay submerged in the brine and pickle evenly throughout.

Step 3: Make the Pickling Brine

In a saucepan, combine the white vinegar, water, pickling salt, sugar, black peppercorns, mustard seeds, red pepper flakes, coriander seeds (if using), and bay leaf.

Heat the mixture over medium heat, stirring occasionally, until the sugar and salt fully dissolve. There’s no need to bring it to a full boil; you just want the ingredients to dissolve completely and the brine to become fragrant.

Step 4: Pour Over the Onions

Carefully pour the hot brine over the green onions, making sure they are fully submerged in the liquid. This step is important, since any onions left exposed above the brine line may not pickle evenly or could spoil more quickly.

Step 5: Cool and Seal

Let the jar cool to room temperature on the counter. Once cooled, seal it tightly with a lid.

Step 6: Chill Before Serving

Refrigerate the jar for at least 1 hour before serving. While the onions are technically ready to eat after an hour, chilling overnight gives them the best flavor and crunch, allowing the brine to fully penetrate the onions.