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PICKLED SHALLOTS

MAKES 1 cup

1 cup cider vinegar

1/2 cup water

2 tablespoons sugar

1/2 tablespoon mustard seeds

1/2 tablespoon black
peppercorns

1/2 tablespoon coriander seed

1/2 tablespoon fennel seed

1/2 tablespoon guindilla pepper

1 sprig fresh thyme

1/2 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 for 10 minutes. Can be used immediately or refrigerated, covered, up to a week.

From Hero Food by Seamus Mullen



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