Directions:
- Combine the vinegar, wine, sugar, peppercorns, mustard seeds, red pepper 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 liquid.
- Transfer the shallots and all liquid to a jar or plastic container. Cover tightly and store in refrigerator up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.06 Kcal (2579 kJ) | ||
| Calories from fat | 46.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 8% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 1% | |
| Sodium | 3643.42mg | 152% | |
| Potassium | 2010.52mg | 43% | |
| Total Carbs | 123.46g | 41% | |
| Sugars | 71.68g | 287% | |
| Dietary Fiber | 16.91g | 68% | |
| Protein | 17.4g | 35% | |
| Vitamin C | 46.9mg | 78% | |
| Iron | 6.1mg | 34% | |
| Calcium | 246.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 85.99 Kcal (360 kJ) | ||
| Calories from fat | 6.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 8% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 1% | |
| Sodium | 508.57mg | 152% | |
| Potassium | 280.64mg | 43% | |
| Total Carbs | 17.23g | 41% | |
| Sugars | 10.01g | 287% | |
| Dietary Fiber | 2.36g | 68% | |
| Protein | 2.43g | 35% | |
| Vitamin C | 6.5mg | 78% | |
| Iron | 0.8mg | 34% | |
| Calcium | 34.4mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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