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Home Cooking

Pickled shallot jell-o?

MonicaMadeIt | Apr 29, 202010:03 PM    

A few weeks ago, I tossed some raw shallot rings into a recently-emptied jar of homemade vinegar brine. The brine had been used to pickle small red peppers, and was properly canned in a water bath, and had been stored in the fridge since opening the seal. Well, today when I got the shallots out to put on my chili, the brine had congealed like jelly. I didn't eat it but stuck it back in the fridge and decided to ask the hive mind here for advice. I'm assuming this behavior is due to pectins leaching from the raw shallots? From what I can read, it seems like pectins are present in alliums and active at low pH (vinegar brine).
Has anyone seen this before, and would you eat it or toss it?

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