Pickled Shallots

1 cup cider vinegar

½ cup water

2 tablespoons sugar

½ tablespoon mustard seeds

½ tablespoon black peppercorns

½ tablespoon coriander seed

½ tablespoon fennel seed

½ tablespoon guindilla pepper

1 sprig fresh thyme

½ sprig fresh dill

1 clove garlic

3 shallots

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)