Instructions: Clean and wash the scallions, save the white part only. In a large crock, alternate scallions and salt. Mix together 1/2 cup vinegar, and 1 cup water. Pour over scallions. Cover with a plate or board, and top with a 10 pound weight.

Within a few days the scallions will become limp. At this time a lighter weight may be used. After 2 weeks the scallions will loose their bitter flavor. Drain them and dry on a cloth in a cool area for about 8 hours.

Pack the scallions in a jar with the togarashi. Combine 1 cup vinegar, sugar, mirin. Stir until the sugar is dissolved. Pour over the scallions. Put a lid on the jar, and refrigerate.

The pickles are ready in 2 weeks. Good for 3 months in the refrigerator.

This recipe yields 2 quarts.

Yield: 2 quarts

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