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Trim the ends off the scallions, then cut in half to separate the white and green halves and set the greens aside.
Thinly slice the whites and put them in a small bowl with the sliced garlic.
In a small saucepan or microwave-safe container, combine the apple cider vinegar, water, honey, kosher salt, and pepper. Heat until the mixture begins to simmer, stir well, and pour over the scallion whites.
Cover the bowl and set aside for at least 10 minutes.
Slice the scallion greens into ½" pieces.
Put into a small mixing bowl with the minced jalapeño, ground coriander, olive oil, and a hefty pinch of salt.
Use a small mesh strainer to drain the scallion whites, gently pressing down to squeeze out any excess pickling liquid.
Add the scallion whites to the greens, mix well, cover, and allow to rest for a minimum of 30 minutes to allow the flavors to meld.
Before serving, taste the sauce for seasoning, adding more salt and pepper as you see fit.
Use it on top of burgers, chicken, tofu, or just about anything else.