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Epicurious
Bon Appétit

Pickled Scallions

By Claire Saffitz

2.5

(1)

This image may contain Plant Food Produce Vegetable Dish and Meal
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

  1. 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.

  2. Do Ahead

    Step 4

    Scallions can be made 5 days ahead. Cover and chill.

TagsCondimentPickleScallionOnionRoot VegetableVegetableSideNut FreeDairy FreeGluten FreeVeganVegetarianKetoEasyQuickMake AheadPickle & PreserveBon Appétit

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