Pickled Shallots

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: 23 mins
• Yields: 2 cups

Ingredients

• 1  cup red wine vinegar
• 1  cup dry red wine
• 1⁄2 cup  packed brown sugar
• 2  tablespoons black peppercorns
• 2  tablespoons mustard seeds
• 2  teaspoons red pepper flakes
• 2  tablespoons coarse salt
• 20  medium shallots, peeled

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.