Makes ~0.5L

Ingredients

• 13 oz shallots
• 3" orange zest
• 2 tbsp shaoxing wine
• 1/4 cup + 2 tbsp white vinegar
• 1 tbsp sugar
• 1 tsp kosher salt
• 1/4 cup cool water

Instructions

1. Bring water to a boil in a saucepan
2. Blanch shallots for 2 minutes, until tender. Rinse under cool water
3. Pack the orange zest and shallots into a jar
4. Add wine, vinegar, and sugar to the jar
5. Fill with water to cover the shallots
6. Let pickle for 24h before refrigerating.

• Ready after 3 days