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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}
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Condiment, Side
Cuisine: Chinese
Keyword: home style
Servings: 4 servings
Calories: 9kcal
Author: Maggie Zhu


  • 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


  • 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.


Serving: 1serving | Calories: 9kcal | Carbohydrates: 1.8g | Protein: 0.2g | Sodium: 51mg | Potassium: 22mg | Sugar: 0.7g | Calcium: 3mg