Pickled Scallions Recipe

Pickled Scallions Recipe

  • 1 bunch scallions
  • 2 teaspoons mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 cup white wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon kosher salt
  1. Trim both ends of scallions and cut in half crosswise. Pack into a 1-pint heatproof jar.
  2. Toast mustard, coriander, and cumin seeds in a dry small saucepan over medium-low heat, tossing often, until fragrant, about 2 minutes. Add to jar.
  3. Bring vinegar, sugar, and salt to a simmer in same saucepan over medium heat, stirring to dissolve sugar and salt. Pour brine over scallions and seal jar. Chill at least 1 day before using.
  4. Scallions can be made 5 days ahead. Cover and chill.
Recipe of the Day|