Pickled Shallots Recipe
- 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
- 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.
