Rakkyo (Japanese Pickled Scallions)

In the past when I cooked with scallions, I focused only on the green leaves and the white tips would end up in the trash.  Not acceptable for this challenge!  My wife, Heidi (who is originally from Japan), has introduced me to some wonderful Japanese foods, including Rakkyo, which are sweet pickled scallions that she typically serves alongside Japanese curry.  These tender pickles are a sweet, crunchy addition to what can be a very spicy dish.

If you want to learn more about Rakkyo and the wide variety of other Japanese pickles, check out this website.

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The white tips from all the scallions

Pickled Scallion Tips (Rakkyo)

1 cup white vinegar

1/4 cup water

1/8 tsp dried chili flakes

3 tbs sugar

1 tsp salt

15-20 scallions, white tips only with the roots removed

Combine the first 5 ingredients in a small pan and simmer until the sugar and salt are dissolved.  Add the scallion tips and simmer for an additional 2 minutes.  Remove from heat and allow it to cool before placing the scallions and liquid into a clean screw-top jar. 

The Rakkyo recipes I found are all over the place with how long to pickle before starting to eat them.  Anywhere from 24 hours to 6 months!  I imagine it’s all in personal taste preferences as the pickling brine works its magic and flavors develop.  My plan is to leave it in the refrigerator for 1 month before taking a first taste, so check back in June to hear about the results.

If Japanese curry is not common in your house, pickled vegetables such as these go great with cheese toasts as an appetizer. Simply cut a baguette into slices and sprinkle with grated extra-sharp cheddar cheese and then broil until cheese is melted. Top the cheese toasts with thin slices of the pickles.