MAKES 1 cup
1 cup cider vinegar
1/2 cup water 2 tablespoons sugar
2 tablespoons sugar
1/2 tablespoon black
1/2 tablespoon fennel seed
1/2 tablespoon guindilla pepper 1 sprig fresh thyme 1 clove garlic 3 shallots
1 sprig fresh thyme
1 clove 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 for 10 minutes. Can be used immediately or refrigerated, covered, up to a week.
From Hero Food by Seamus Mullen