These are scallions.
In Japanese they are called Rakkyo.
I pickled them with vinegar and sugar .
Often times Japanese people eat these with Curry.
Or people eat Fukujinzuke (vegetables pickled in soy sauce).
When I was small, I just liked Fukujinzuke because it is sweet, but now I love Rakkyo.
I have to keep them like this for at least 10 days until they will be ready.