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Pickled Shallots

Cooking Methodpickling, preserving

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturespiced, tangy, tart

Type of DishCondiments

Ingredients

  • 1 cup red wine vinegar
  • 1 cup dry red wine
  • ½ cup packed brown sugar
  • 2 tablespoons black peppercorns
  • 1 tablespoon mustard seeds
  • 2 teaspoons red pepper flakes
  • 2 tablespoons coarse salt
  • 20 medium shallots, peeled

Instructions

  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.

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