Dish displaying Pickled Scallions
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Pickled Scallions


USA Virginia
Serves:
Effort:
Sched:
DoAhead:  		 8 app
**
1+ day
Must		 I have always had a problem with Scallions - I often need very fresh greens, but the greens aren't fresh for long, so I buy more. I wanted a solution other than tossing them, and found this pickle. It's really good, if the greens are good up to where they spread out.

ar
-------
3
1-1/2
1-1/2
-------
1/2
1/2
tt
1/2
-------

---
c
c
T
---
t
t

t
---
Scallions (1)
-- Pickle mix
Water
Vinegar (2)
Salt
-- Spicing
Peppercorns, black  
Mustard Seeds
Dill sprigs
Chili Flake (3)
--------------

The amounts given here are sufficient for a 4 cup jar.

Make   -   (1+ days - 15 min work)
  1. Cut root ends from SCALLIONS, peel off any damaged outer layer, and trim tops to fit your jar (see Note-1).
  2. Bring Pickle mix to a boil, then set aside to cool until just sort of hot.
  3. Pack Scallions into your jar. They should make a tight fit at the bottom.
  4. Add all Spicing items to the jar - push some Scallions aside for this.
  5. Pour in Pickle mix, leaving about 3/4 inch headroom. Check in a few minutes to see if it needs a bit more, then screw on lid. I have a collection of plastic spacer grids from Asian sauces and use one to hold the Scallions down.
  6. Let cool to room temperature, then refrigerate. They will be edible in one day, but are best with at least 2 days age. They will last about 4 weeks in the fridge.
  7. when serving, I usually cut them crosswise in half.
NOTES:

  1. Scallions:

      The quantity you need is just enough to fill your jar after trimming bottoms and tops and peeling off damaged outer layer. This will be about 30 medium for a 3 cup jar.

  2. Vinegar:

      The pattern recipe calls for White Vinegar, but others can be used. I usually use one of the flavorful Philippine vinegars, Palm, Cane, Coconut, etc. For details see our Vinegars & Souring Agents page.

  3. Chili Flake:

      How much and how hot a flake you use is completely up to you. Korean flake is rather mild, and won't be offensive in this quantity, even to folks from the Frozen North. Personally, I'd use Indian Khandela or Reshampatti which are a bit hotter.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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