Pickled Shallots

Photo: flickr user JOE M500

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Yield:

1.0 servings

Added:

December 2, 2009

Creator:

Anonymous

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Ingredients

1 cup Red wine vinegar

1 cup Dry red wine

1/2 cup Brown sugar - (packed)

2 tablespoons Black peppercorns

1 tablespoon Mustard seeds

2 teaspoons Red pepper flakes

2 tablespoons Coarse salt

20 mediums Shallots peeled

Preparation

1

Combine the vinegar, wine, brown sugar, peppercorns, mustard seeds, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.

2

Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to 2 weeks.

3

This recipe yields 2 cups.

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