Here’s the easiest way to make shallot pickles that are way better than store bought ones. The secret is simmering them in hot wine-vinegar mixture along with brown sugar, salt and pepper flakes. The scrumptious mixture makes the shallots perfectly balanced sweet and sour pickle, giving you no reason to buy another shallot pickle jar from supermarket. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Pickled Shallots Pickled Shallots Recipe | PT20M Serves 8 Ingredients: 20 Medium Shallots 2 Teaspoons Red Pepper Flakes 1 Cup Dry Red Wine 1 Cup Red Wine Vinegar 2 Tablespoons Black Peppercorns 0.5 Cup Brown Sugar 2 Tablespoons Coarse Salt 1 Tablespoon Mustard Seeds In a pan, add wine, vinegar, brown sugar, mustard seeds, red pepper flakes, salt and peppercorns over low heat and stir until sugar dissolves. Add shallots and bring to a boil. Reduce heat and simmer for about 5 minutes. Remove from heat and keep aside to cool completely. In a jar, place shallots with all liquid. Cover the jar tightly and refrigerate up to 2 weeks.

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