Your folders
Your folders

Export 5 ingredients for grocery delivery
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.
Your folders

158 viewsrebootedmom.com
5.0
(1)
5 minutes
Your folders

140 viewsartofnaturalliving.com
5.0
(6)
5 minutes
Your folders

39 viewshellofresh.com
Your folders

42 viewshellofresh.com
Your folders

189 viewsfoodnetwork.com
4.6
(7)
5 minutes
Your folders

34 viewshellofresh.com
Your folders
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20120301-tonkotsu-chashu-cha-siu-pork-belly-ramen-18-61e6f4d5781a402c982f2d8acdbdd8cd.jpg)
140 viewsseriouseats.com
Your folders

608 viewsbonappetit.com
4.7
(37)
Your folders

169 views177milkstreet.com
25 minutes
Your folders

153 views177milkstreet.com
45 minutes
Your folders

475 viewsframedcooks.com
10 minutes
Your folders

394 viewsacouplecooks.com
4.3
(15)
10 minutes
Your folders

226 viewscooking.nytimes.com
4.0
(115)
Your folders

205 viewscooking.nytimes.com
4.0
(377)
Your folders

278 viewsgourmetsleuth.com
Your folders

139 viewsinsanelygoodrecipes.com
5.0
(2)
Your folders

375 viewsbonappetit.com
3.4
(100)
Your folders

246 viewsskinnytaste.com
4.0
(1)
Your folders

308 viewsthewoksoflife.com
5.0
(44)
3 minutes