Ginger-Pickled Scallions with Peppercorns for Noodles

Why You’ll Love This Recipe

• Transforms basic scallions into a bright, tangy, ginger-forward condiment that makes simple noodles taste restaurant-level.
• Quick to prepare with everyday ingredients, yet keeps in the fridge for weeks so you always have a flavor booster ready.
• Balanced brine: not too sweet, not too sour, with peppercorn warmth and gentle heat that work with many cuisines.
• Versatile: fantastic on noodles, rice, dumplings, grilled meats, tofu, eggs, sandwiches, and grain bowls.

Grocery List

• Produce: 2 large bunches scallions, fresh ginger root, 1 small red chile (optional)
• Dairy: None
• Pantry: Unseasoned rice vinegar, sugar, kosher salt, whole Sichuan peppercorns or black peppercorns, water

Full Ingredients

For the Scallions and Aromatics

• 2 large bunches scallions (about 10–12 scallions; 6 oz / 170 g), roots and wilted tips trimmed
• 1/3 cup (about 40 g) fresh ginger, peeled and cut into very thin matchsticks
• 1–1 1/2 tsp whole Sichuan peppercorns or black peppercorns, lightly crushed
• 1 small fresh red chile (Fresno, Thai, or similar), thinly sliced into rings (optional, for heat and color)

For the Pickling Brine

• 3/4 cup (180 ml) unseasoned rice vinegar
• 3/4 cup (180 ml) water
• 3 tbsp (36 g) granulated sugar
• 1 1/2 tsp (9 g) kosher salt, such as Diamond Crystal
  • If using Morton kosher salt, start with 1 tsp (about 6 g); it is saltier by volume.

Equipment

• 1 pint-size (2-cup / 480 ml) glass jar with a tight-fitting lid
• Small saucepan
• Cutting board and sharp knife
• Measuring cups and spoons
• Small spoon or chopstick for releasing air bubbles

Step-by-Step Instructions

Step 1: Prep your jar

Wash your pint-size glass jar and lid in hot, soapy water, then rinse very well. For extra peace of mind, pour freshly boiled water into the empty jar, let it sit for 1–2 minutes, then carefully pour it out and let the jar air-dry upside down on a clean towel. You do not need full canning sterilization because this is a refrigerator pickle, but a very clean jar helps the scallions stay fresh and crisp longer.

Step 2: Trim and slice the scallions

Rinse the scallions under cool running water, paying attention to any dirt trapped near the roots. Pat them dry. Trim off the root ends and any wilted or bruised tops. For a nice mix of texture:

Slice the white and light green parts into thin rounds, about 1/8 inch (3 mm) thick. For the darker green tops, cut them into 1 1/2–2 inch (4–5 cm) batons, then slice those lengthwise once or twice if they are thick. This gives you pretty ribbons that tangle beautifully with noodles and sit nicely on rice or eggs.

Step 3: Prep the ginger and aromatics

Peel the ginger with the edge of a spoon or a vegetable peeler. Slice it very thinly, then stack a few slices at a time and cut them into fine matchsticks. You want delicate pieces so their flavor infuses quickly and they are pleasant to bite into.

Measure out the peppercorns and lightly crush them with the side of a knife or in a mortar and pestle, just until some crack open; you are aiming to expose their fragrant interiors, not to grind them. If using a fresh red chile, slice it crosswise into thin rings, keeping or discarding the seeds depending on your heat preference.

Pack the sliced scallions, ginger matchsticks, peppercorns, and chile rings (if using) into the clean jar. Gently press down as you go so everything settles, but do not mash. Leave about 1/2 inch (1.25 cm) of headspace at the top for the brine.

Step 4: Make the pickling brine

In a small saucepan, combine the rice vinegar, water, sugar, and kosher salt. Place over medium heat and stir occasionally until the sugar and salt fully dissolve and the mixture just comes to a bare simmer. This usually takes 3–5 minutes. There is no need to boil it vigorously; you only want it hot enough to dissolve the seasonings and slightly blanch the scallions once poured over them.

Taste the hot brine carefully (let a spoonful cool on a spoon first). It should taste bright, slightly sweet, and well seasoned. If you prefer a sweeter pickle, add up to 1 additional tablespoon of sugar; if you want it saltier, add a small pinch more salt, stirring to dissolve fully.

Step 5: Pour the brine and release air bubbles

Place the jar of scallions on a heat-safe surface. Slowly pour the hot brine over the scallion mixture, aiming to cover all the solids. Use the back of a spoon or a chopstick to gently press the scallions and ginger down and to wiggle around the sides of the jar, helping trapped air bubbles rise to the surface. If needed, top up with a bit more hot water so that everything is fully submerged, still keeping that 1/2 inch headspace.

Let the jar sit uncovered at room temperature until completely cool, about 30–45 minutes. As it cools, the colors of the scallions will brighten, and the ginger and peppercorns will start flavoring the brine.

Step 6: Chill, cure, and serve

Once the jar is fully cooled, wipe the rim, close it tightly with the lid, and transfer it to the refrigerator. Allow the scallions to cure for at least 12 hours before using, though 24 hours will give you a deeper, more harmonious flavor. The scallions will continue to absorb the tangy, gingery, peppery brine as they sit.

To serve, use a clean fork or chopsticks to lift out scallions and ginger, along with a spoonful of the brine. Spoon over hot or cold noodles, rice bowls, dumplings, steamed fish, grilled meats, tofu, roasted vegetables, or eggs. The brine itself doubles as a punchy finishing splash for noodle broths, vinaigrettes, and stir-fry sauces.

Pro Tips

• Slice thin for faster flavor. The thinner your scallion rings and ginger matchsticks, the quicker they absorb the brine and the more delicate they feel in each bite.
• Use glass, not metal. Always pickle in glass or a non-reactive container; vinegar can react with some metals and affect flavor.
• Mind the salt brand. Different kosher salts have different crystal sizes and saltiness. If you change brands, start with less salt and adjust in the hot brine to taste.
• Keep it submerged. For the best texture and safety, make sure all solids stay under the brine. If needed, tuck a small piece of parchment directly on top of the scallions to help keep them submerged.
• Always use clean utensils. When dipping into the jar, use a clean fork or spoon to avoid introducing bacteria that could shorten shelf life.

Variations

• Extra-spicy garlic version: Add 2–3 thinly sliced garlic cloves and increase the fresh chile to 2 peppers. The garlic will intensify over a few days, giving a punchy, ramen-shop style topping.
• Citrus-kissed scallions: Add 3 wide strips of lemon, lime, or yuzu peel (white pith removed) to the brine as it heats. Remove the peel after 24 hours if you want to keep the flavor bright without becoming bitter.
• Soy-sesame twist: Replace 2 tablespoons of the water with 2 tablespoons of light soy sauce, and stir in 1 teaspoon toasted sesame oil after the brine cools slightly. This gives a richer, more savory profile that is fantastic on cold sesame noodles and rice bowls.

Storage & Make-Ahead

Store the ginger pickled scallions in the refrigerator with the lid tightly closed. They are best within the first 2 weeks, but will typically keep well for up to 3–4 weeks as long as they remain submerged in brine and you use clean utensils each time. The flavor will gradually deepen and mellow with time. This recipe is perfect for make-ahead meal prep: prepare a jar on the weekend and use it to brighten quick weeknight noodles, leftover rice, or simple proteins all week long. This is not a shelf-stable canned recipe, so do not store at room temperature. If you ever notice off smells, cloudiness beyond what is typical for pickles, or mold, discard and make a fresh batch.

Nutrition (per serving)

Approximate values for a 2-tablespoon (about 30 g) serving: 10–15 calories, 0 g fat, 0 g saturated fat, 2–3 g carbohydrates, 2–3 g sugars, 0 g protein, 80–120 mg sodium. Actual values will vary based on the exact amount of brine consumed and the brand of salt used.