Pickled shallots

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Sometimes the most inconspicuous things can be the most exciting ones. Like this condiment. It’s so simple, and yet so tasty.

Simmer 2 dl red wine, 1 dl white aceto balsamico, 1 dl water, 2.5 dl brown sugar and 1 tbsp salt in a small saucepan to dissolve the sugar. Peel and thinly slice 4 shallots. Place them into a glass jar and cover them with the hot pickling liquid. Let the pickles rest for at least one day before serving.

I served the pickled shallots as a condiment at our Kräftskiva.

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3 Comments Add yours

  1. djhbolton says:

    I love to eat pickles with cheese!

    Liked by 1 person

  2. Mums! says:

    Great combo, indeed 👍🏻

    Like

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