Pickled Scallions

1. 1

   Trim both ends of scallions and cut in half crosswise. Pack into a 1-pint heatproof jar.

2. 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.

3. 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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.