photo by Genius Kitchen
- Ready In:
- 4 cups red wine vinegar (1 liter)
- 2 tablespoons/ 30ml black peppercorns, crushed
- 4 shallots, minced
- Combine the vinegar, peppercorns and shallots in a jar.
- Keep in the refrigerator for up to 1 month.
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RECIPE SUBMITTED BY
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.