Peden + Munk
Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), 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
½
teaspoon cumin seeds
1
cup white wine vinegar
½
cup sugar
1
tablespoon kosher salt
Need to make a substitution?
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.
Step 4
Do Ahead: Scallions can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
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) 740