| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Red wine vinegar |
| 1 | c | Dry red wine |
| 1/2 | c | Packed brown sugar |
| 2 | tb | Black peppercorns |
| 1 | tb | Mustard seeds |
| 2 | ts | Red pepper flakes |
| 2 | tb | Coarse salt |
| 20 | md | Shallots, peeled |
INSTRUCTIONS
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. Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to 2 weeks. Yield: 2 cups NOTES : Cooking Live Recipe by: Cooking Live Show #CL8815 Posted to MC-Recipe Digest V1 #480 by Angele Freeman <jfreeman@netusa1.net> on Feb 11, 1997.
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