How to Make Chinese Pickled Shallots Asian Cooking Recipe Cuisine

China Pickled Shallots

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2 Cups:

13 ounces shallots (enough to fill a pint jar)

3 (1-inch) pieces orange zest

2 tablespoons good-quality Shaoxing wine or gin

¼ cup plus 2 tablespoons distilled white vinegar

1 tablespoon sugar

1 teaspoon kosher salt

About ¼ cup cool tap water

Directions:

Bring a medium saucepan of water to a boil. While you’re waiting, peel and trim the shallots.

Once the water is at a high boil, blanch the shallots for 2 minutes, until just tender. Drain and rinse well under cool running water to stop the cooking.

Place the orange zest in the bottom of a clean pint jar. Pack in the shallots and pour in the wine or gin, vinegar, sugar, and salt, then top off the jar with the water as needed to cover all the shallots.

Cover tightly and shake to combine the ingredients. Let sit on the countertop for 24 hours before refrigerating. 


The pickles are ready to eat after 3 days. Kept refrigerated, they will last at least 6 weeks.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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