Pickled Shallots
By: Anonymous
Published: Wednesday, December 2, 2009 - 2:28am

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.