Chinese-Style Quick Pickled Shallots
If you have 5 minutes, you can make quick pickled shallots with a sweet, sour, and tangy taste to bring more flavor and spice to your meals. {Gluten-Free, Vegan}
10 min4 servings9 kcal
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
Instructions
- 1
Place the shallots in a heat proof bowl.
- 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.
- 3
Pour the hot pickling liquid over the shallots. Let the shallots cool completely.
- 4
Serve immediately, or you can store them in the fridge for up to 2 weeks.
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