August 14, 2009
Edited by: Melissa Peterman
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Yield: ½ cup or 4 servings
[edit] Preparation
Step 1 |
Combine all ingredients into a non-reactive dish. |
Step 2 |
Cover with plastic wrap and refrigerate for at least an hour. |
[edit] About Quick Pickled Shallots
This recipe is part of a larger recipe for Ahi Tuna Sliders from the book EAT & DRINK in the Northwest.
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