Preserving green onions?

I weeded a bed so I could plant out my peppers.
I harvested the walking onions in part of that bed.
I cut off the bottom bulbs and replanted them spread out across the tomatoes and pepper beds
The bubils went into a dedicated album bed.

I was left with what was basically green onions.
I cut off the white parts for use like regular onions and was left with the greens.
So many greens, most very thick and juicy, some relatively dry and flat.

I'm planning on making an infused oil with the drier leaves.
I'm hoping to pickling the rest, but I'm afraid the color will be terrible.
Dehydrating is also possible.
But I'm looking for other ideas.

They look like leeks...

The tougher bits are great for stock, just toss them in a bag and freeze them for when you need them.

I use the softer, juicy stuff alongside regular onions in sauces and soups also, so never tend to have any left after that...

Interested to see if pickling works if you go through with it!