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posted: 7/17/2012 4:28 PM

Pickled Shallots

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  • "Hero Food" by Seamus Mullens

      "Hero Food" by Seamus Mullens


1 cup cider vinegar

cup water

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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

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)

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