Chinese-Style Quick Pickled Shallots
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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
Method
- Place the shallots in a heat proof bowl.
- 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.
- Pour the hot pickling liquid over the shallots. Let the shallots cool completely.
- Serve immediately, or you can store them in the fridge for up to 2 weeks.