# Chinese-Style Quick Pickled Shallots

Cuisine: chinese · Time: 10 minutes · Servings: 4

## 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. 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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Source: omnivorescookbook — https://omnivorescookbook.com/quick-pickled-shallots/
Page: https://findfood.fun/vi/recipes/7154
Language: en (requested translation unavailable)