Chinese-Style Quick Pickled Shallots

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

Steps

1. 1

   Place the shallots in a heat proof bowl.

2. 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. 3

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

4. 4

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