0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
50 min |
| Active: |
10 min |
| Yield: |
1 1/2 cups |
Ingredients
- 1 cup white balsamic vinegar
- 1/2 cup water
- 1/3 cup sugar
- 1 tablespoon sea salt
- 3 large shallots, coarsely chopped
- 1 cup loosely packed mint leaves
- 1/2 cup flat-leaf parsley
Instructions
- Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
- Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.
Nutrition Facts
| Serving Size |
1 of 3 servings |
| Calories |
235 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
53 g |
| Dietary Fiber |
5 g |
| Sugar |
41 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
621 mg |