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Pickled Scallions

['1 bunch scallions', '2 teaspoons mustard seeds', '1 teaspoon coriander seeds', '1/2 teaspoon cumin seeds', '1 cup white wine vinegar', '1/2 cup sugar', '1 tablespoon kosher salt']

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.
Scallions can be made 5 days ahead. Cover and chill.

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