Pink Pickled Shallots(Kn4)

* Exported from MasterCook *

PINK PICKLED SHALLOTS (KN4)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Kooknet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Mustard Seed
1 Bay Leaf -- bruised
4 Fresh Thyme Sprigs -- bruised

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.

Source: Medford Mail Tribune Posted by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA



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