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.