 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
This is good over salads, as an appetizer, with meats and rice. Adapted from Cooking with Two Hot Tamales Cookbook. Enjoy!This is French and also Spanish! Ingredients:
1 cup red wine vinegar |
1 cup dry red wine |
1/2 cup packed brown sugar |
2 tablespoons black peppercorns |
2 tablespoons mustard seeds |
2 teaspoons red pepper flakes |
2 tablespoons coarse salt |
20 medium shallots, peeled |
Directions:
1. Combine the vinegar, wine, sugar, peppercorns, mustard seeds, red pepper flakes, and salt in a medium saucepan.
2. 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.
3. Transfer the shallots and all liquid to a jar or plastic container. Cover tightly and store in refrigerator up to 2 weeks.
|
|