Mrs. Wheelbarrow's Pickled Green Onions

Step 1
Sterilize 4 pint-sized jars and lids in boiling water for at least 5 minutes.

Step 2
Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.

Step 3
Pack onions vertically into jars, alternating tips-up and tips-down to fit onions snugly.

Step 4
Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top. Run a knife or thin spatula around insides of jars after they have been filled to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.

Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above tops of jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.

Step 6
Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.

Step 7
Store in a cool, dark area. Let onions pickle for at least 4 weeks before eating.