10 black peppercorns
10 Sichuan peppercorns
1 cup water
1 cup sugar
Toast peppercorns in a 375-degree oven for 10 minutes, or in a small saucepan over medium-high heat until fragrant. In a small saucepan, combine toasted peppercorns and water and simmer over medium-high heat for 10 minutes. Reduce heat to low, add sugar and stir until sugar is completely dissolved. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.
Andrew Bohrer, Caskstrength.wordpress.com
