To make them, I use Serious Eats Pickled Spring Onions recipe. I have made them two ways - water-bath canning, and simply as fridge pickles. These days I go with the latter - the water-bath canning, while having the benefit of being shelf-stable, made for a slightly softer product. As long as I have fridge space, I will skip the canning, and store them in the fridge (up to two years with no problem).
We use them anywhere you would use dill pickles or pickled peppers. Primarily as condiment - pizza, burgers, dogs, cheese and crackers … When I find a recipe calling for pickled veg - such as the Aussie egg slice - I find they work perfectly well.
