Chinese-Style Quick Pickled Shallots

Name: Chinese-Style Quick Pickled Shallots
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 shallot (, sliced into 1/4" (1/2 cm) round pieces); 1/4 teaspoon Sichuan peppercorns ((or black peppercorns)); 3 tablespoons rice vinegar; 2 tablespoons water; 1 tablespoon sugar; 1/2 teaspoon salt

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 4

Cost: $1.04 /serving

Author : Maggie Zhu

home style

Ingredients

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1 shallot (, sliced into 1/4" (1/2 cm) round pieces)1/4 teaspoon Sichuan peppercorns ((or black peppercorns))3 tablespoons rice vinegar2 tablespoons water1 tablespoon sugar1/2 teaspoon salt

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Instructions

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Step 1

Place the shallots in a heat proof bowl.

Step 2

Add the peppercorns to a small pot. Toast over medium-low heat until fragrant, 30 seconds to 1 minute. Add the vinegar, water, sugar, and salt to the pot. Cook and stir until the sugar and salt are fully dissolved and the liquid is coming to a simmer.

Step 3

Pour the hot pickling liquid over the shallots. Let the shallots cool completely.

Step 4

Serve immediately, or you can store them in the fridge for up to 2 weeks.