| 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.
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”