- Scallions ½ lb, well washed & trimmed
- Coarse Pickling Salt generous 3/4 cup
- Finely slice the scallions crosswise with a sharp chef’s knife or other large knife. Transfer them to a large ceramic or glass bowl and add about one third of the salt, to cover them completely. Use your hands (my preference) or a wooden spoon to mix the scallions thoroughly with the salt, kneading them a little. The green parts of the scallion will look as if they are well speckled with white crystals. Then add another one third of the salt and mix again very thoroughly. Set aside overnight to let the salt do its work of pulling moisture out of the scallions.
- The next morning you’ll see some liquid at the bottom of the bowl, a salty brine, and the volume of scallions will have shrunk a little. Add the remaining salt and mix well, so that once more the scallion greens look dotted with white crystals.
- Transfer the mixture and its liquid to one or more clean glass jars, packing it in, seal with the lids, and label clearly. Store in a cool place, out of the sun. The flavours will fade after about 1 year.
Excerpted from The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food by Naomi Duiguid, Copyright © 2022. Published by Artisan Books.