If you're not doing this with your scallions… you're not really living
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.
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