PICKLED SCALLIONS

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Pickled Scallions image

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

Provided by Claire Saffitz

Categories     Bon Appétit     Green Onion/Scallion     Side     Party     Mustard     Coriander     Cumin     Quick & Easy     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pint

Number Of Ingredients 7

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

Steps:

  • Trim both ends of scallions and cut in half crosswise. Pack into a 1-pint heatproof jar.
  • 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.
  • 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
  • Scallions can be made 5 days ahead. Cover and chill.

*** Explore more Pickled Scallions Recipes »

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