1 cup cider vinegar
˝ cup water
2 tablespoons sugar
˝ tablespoon mustard seeds
˝ tablespoon black peppercorns
˝ tablespoon coriander seed
˝ tablespoon fennel seed
˝ tablespoon guindilla pepper
1 sprig fresh thyme
˝ sprig fresh dill
1 clove garlic
To make the pickling liquid: In a medium saucepan over high heat, combine the vinegar, water, sugar, mustard seeds, peppercorns, coriander, fennel, guindilla pepper, thyme, dill and garlic. Bring to a boil, then reduce the heat and simmer for 20 minutes. You should have about 1 cup of liquid. Strain out and discard the solids.
Use a mandoline to slice the shallots paper-thin. Add the shallots to the pickling liquid and simmer for 2 minutes. Remove the pan from the heat and let steep 10 minutes. Can be used immediately or refrigerated, covered, up to a week.
Makes 1 cup.
"Hero Food" by Seamus Mullens (Andrews McMeel, 2012)
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