Pickling often takes some time. It requires putting things together and then there’s all that waiting as your chosen veggies pickle away. I’ve done several quick pickle recipes before and if you’ve enjoyed those, you’re going to love these quick pickled shallots. And if you haven’t tried any of those recipes, perhaps you need to try all my quick pickles and see which one you like best! With my Chinese-style pickled shallots, all you need is 5 minutes to put it all together. That’s it! You can eat them right away or let them stay in your fridge for 2 weeks. These are so lovely to have on hand because they add an instant zing of spice to your meals. These quick pickled shallots are sweet and sour with a nice refreshing tang and mild tingling sensation, thanks to the Sichuan peppercorns. They work beautifully with the pungent taste of the shallots for a truly dynamic flavor. If you’ve ever had regular pickled shallots, it’s a definite contrast, one that you’re sure to love.
Sichuan peppercorns
If you’re not a big spicy person, don’t worry! The Sichuan peppercorn is rather magical because of its unique aroma and flavor. It’s not hot or overly pungent like other peppers. Calling it “spicy” doesn’t really fit because it’s got more of a lemony hint with just a slight tingle of numbness that doesn’t burn or set your mouth on fire. Because of this flavor, it is sublime for quick pickled shallots.
Cooking process
Making quick pickled shallots couldn’t be easier.
How to use quick pickled shallots
Once you have these quick pickled shallots around, you’ll find so many ways to use them. They are amazing in sandwiches, served as a side with rice or on top of noodles. These also are part of the equation for my Gua Bao recipe. Some of my other dishes that would be even more enjoyable with quick pickled shallots are Banh Mi, Crispy Chicken Leg with Rice, Hot Dry Noodles, and Salt and Pepper Pork Chop. Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
More delicious Chinese pickle recipes
Chinese Pickled Cucumber (A Quick Pickle Recipe)Chinese Pickled Peppers (Quick Pickled Pao Jiao)Three-Ingredient Quick Pickled Watermelon Radish (糖醋红心萝卜)Chinese Pickled Cabbage (A Quick Pickle Recipe)
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
