Recipes – № 13
The red wine and red wine vinegar turns these shallots a deep purple and the chili flakes and black pepper lend them a little heat. Try them sliced on tacos, cheddar cheese sandwiches (grilled or not) or grilled meats.
Heat all ingredients other than the shallots in a small saucepan and stir to dissolve the sugar and salt. Peel the shallots, add them to the brine and boil for 5 minutes (a few minutes longer if your shallots are on the larger side). Let cool and transfer both the shallots and the brine to a glass or plastic container and cover tightly. They will keep in the fridge for up to two weeks.
Recipe adapted from the Food Network