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Pickled Scallions

Pickled Scallions

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


  • 2 teaspoons mustard seeds
  • 1 teaspoon coriander seeds

Recipe Preparation

  • 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.

Nutritional Content

Calories (kcal) 110 Fat (g) 1 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 23 Dietary Fiber (g) 4 Total Sugars (g) 16 Protein (g) 3 Sodium (mg) 740Reviews Section

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