Side Pannel
Pink Pickled Shallots
Ingredients List
- 3/4 lb Firm, Fresh Shallots
- 3/4 c Red Wine Vinegar
- 1/4 c Granulated Sugar
- 1/2 c Water
- 2 ts Whole Peppercorns, Pink
- 1 ts Mustard Seed
- 1 Bay Leaf; bruised
- 4 Fresh Thyme Sprigs; bruised
Directions
Peel and cut the shallots lengthwise or crosswise into thin slices. Set
aside. In a small, non-aluminum saucepan, combine the vinegar, sugar,
water, peppercorns, mustard seed, bay leaf and thyme. Bring to a boil over
high heat. Reduce the heat to medium and simmer for 2-3 minutes. Remove
from heat and cool.
Using a slotted spoon, pack the shallots into clean, dry jars with lids.
Ladle in the vinegar mixture, dividing the spices and herbs as evenly among
the jars as possible. Attach lids. Store the shallots in the refrigerator
at least a week before using. Will keep for several months.
aside. In a small, non-aluminum saucepan, combine the vinegar, sugar,
water, peppercorns, mustard seed, bay leaf and thyme. Bring to a boil over
high heat. Reduce the heat to medium and simmer for 2-3 minutes. Remove
from heat and cool.
Using a slotted spoon, pack the shallots into clean, dry jars with lids.
Ladle in the vinegar mixture, dividing the spices and herbs as evenly among
the jars as possible. Attach lids. Store the shallots in the refrigerator
at least a week before using. Will keep for several months.
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