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¾ Cup White Distilled Vinegar
¾ Cup Water
2 Tablespoons Granulated Sugar
1 ½ teaspoons Kosher Salt
¼ tsp. Mustard Seeds
½ tsp. Black Pepper corns
¼ teaspoon hot chili flakes
2 bunches Scallions, trimmed

Combine the vinegar, water, sugar, salt, mustard seeds, Pepper Corns and chili flakes in a small sauce pot and bring to a boil. Pack the green onions in a clean wide mouth glass pint jar. Once the pickling base comes to a boil, remove from the heat and pour over the scallions in the jar. Cover the jar tightly with a lid and allow to come to room temperature. Once they are at room temperature place them in the refrigerator.

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