In a Pickle
How to Make Quick-Pickled Scallions
A new pickle column?! A new pickle column!!!
Obsessed with pickles? So are we. In a new regular feature, I’m exploring different ways of making this delicious fridge staple so you can enjoy seasonal produce all year round.
In the past we pickled our produce to preserve it for the cold lean winter months. These days pickles are afforded more whimsy — they’re simply a wonderful ingredient to gussy up your meal at any time of year, and fun to make. Scallions might not strike you immediately as something to put in a jar, but when bathed in salty spiced vinegar over a few days their sprightly flavour is deliciously enhanced. Pickled scallions are wonderful to throw into salads, tacos, loaded sandwiches — anywhere that you might want a zingy onion flavour without the acrid burn actual onions tend to have. This recipe is purposefully small, so you can test the piquant waters of pickling without feeling overwhelmed by rows of jars. Furthermore, because scallions are so tender and delicate these are really best eaten within about two weeks of making — though, this is no hardship.
Fennel and cumin seeds lend a hint of aniseed and earthiness, but the versatility of onions provides an ideal backdrop for any spices you might prefer to add. Dill, celery seeds, turmeric…
