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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12
Amount Per Serving
Calories 66
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1169mg
49%
Total Carbohydrate 12g
4%
Dietary Fiber 0g
2%
Sugars 8g
Protein 1g
Vitamin A  14%Vitamin C  4%
Calcium  2%Iron  3%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pickled Shallots

Date Added: July 22, 2009

Ingredients:

1 Tablespoon Mustard Seed
2 Teaspoons Flakes Red Pepper
2 Tablespoons Coarse Salt
1 Cup Dry Red Wine
2 Tablespoons Peppercorns
1/2 Cup Brown Sugar Packed
1 Cup Red Wine Vinegar
20 Shallots peeled
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Directions:

1. Combine the vinegar, wine, brown sugar, peppercorns, mustard seeds, chile flakes, and salt in a medium saucepan.

2. Stir over low heat until the sugar has dissolved.

3. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes.

4. Set aside to cool completely in the liquid. Transfer the shallots and all their liquid to a jar or plastic container.

5. Cover tightly and store in the refrigerator up to 2 weeks.

Comments on Pickled Shallots Recipe:

Posted by a Visitor - August 17, 2009
Hi, after storing in the fride for two weeks how long can i keep them after that or must i eat them within two weeks
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Dietary Notes:
This recipe is low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Alcohol, Mustard, Hot Pepper, Vinegar allergies.
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