Photo by Peden & Munk
Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.
Recipe information
Yield
Makes 1 pint
Ingredients
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
Preparation
Step 1
Trim both ends of scallions and cut in half crosswise. Pack into a 1-pint heatproof jar.
Step 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.
Step 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.
Do Ahead
Step 4
Scallions can be made 5 days ahead. Cover and chill.
Recipe notes
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