Pickled Scallions Recipes

35 WAYS TO USE SCALLIONS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a scallion recipe in 30 minutes or less!

PICKLED SCALLIONS

Steps:

• 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.

GINGER-SCALLION LO MEIN

Steps:

• Combine 1/2 cup rice vinegar, the sugar and 1 teaspoon salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar; turn off the heat. Put the cucumbers, radishes, turnip and jalapeño in a small bowl and pour the vinegar mixture on top; set aside at least 20 minutes.
• Meanwhile, combine all but 1/2 cup scallions with the remaining 2 teaspoons rice vinegar, the ginger, soy sauce and 1 1/2 teaspoons salt in a medium heatproof bowl. Heat the vegetable oil in a small saucepan over medium-high heat until shimmering, about 3 minutes. Pour the hot oil over the scallion mixture, stir and set aside until cool, 20 minutes. Transfer to a food processor and pulse several times to make a coarse paste.
• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and return to the pot. Add the ginger-scallion paste and toss to coat.
• Divide the noodles among bowls. Drizzle the oyster sauce on top. Drain the vegetables from the pickling liquid and add to the noodles. Top with the reserved scallions.

MRS. WHEELBARROW'S PICKLED GREEN ONIONS

Steps:

• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.
• Pack onions vertically into jars, alternating tips-up and tips-down to fit onions snugly.
• Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Let onions pickle for at least 1 month before eating.

PICKLED RAMPS, SCALLIONS OR LEEKS

Steps:

• Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
• Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
• Take off heat, let cool about 1-2 hours.
• Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!