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“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!”
READY IN:
23mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

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.

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