Honey and Rosemary Pickled Spring Onions

When I moved here, I was warned the owner of the property really liked onions. What I didn't seem to understand was how much this translated to random onion patches all over the property.  Here is some either spring onions or baby leeks,  I can't quite tell. Luckily my pickling recipe works for both!

1c honey
1c vinegar
1/2c water
1 tablespoon flaked salt
1 tablespoon black peppercorns
6 teeth garlic, peeled (rawwwwr)
1 lime, juiced (zested if you want tangy)
1 long sprig rosemary
1 big handful spring onions (this bunch was perfect for this amount).

Put all ingredient minus onions and rosemary in a non reactive pan. Some pans, like copper, can leech, well, copper into your preserves which not only make them toxic but makes them taste terrible!  A good stainless steel pan with a heavy base solves this problem. Let simmer gently for ten minutes.

Heat rosemary in empty pan gently, until the room is fragrant with the smell of rosemary. Add to jars.

Meanwhile measure onions against your jars and trim about half an inch below the top. Some will be uneven but it won't matter. Stuff as many into each jar in one go (if you like it neat) as you can. If it goes over the top, press it down gently.  It'll go down more later.

Allow liquid to cool slightly but allow to be still a little hot. Pour into jars slowly and wait for liquid to soak up, about 2 minutes. Tap jars down and fill again, pressing onions down again. This time they should bend easily and be softening nicely from the heat. Top off and seal, refrigerating immediately.

They're excellent after even a day but taste REALLY awesome after a week. I like to put them even on store bought pizza, who cares?! Eat out of the jar! Put in sour cream to make a delicious dip! Eat the heck out of it.

The photo of the jars is right side up in edit but sideways on blogger - what do you see?!