Recipe - Pickled Shallots

Stephen Ceideburg
Three fourths cup Red wine vinegar *
One fourth cup Sugar
One half cup Water
1 Bay leaf, bruised
3 Or 4 sprigs fresh thyme,
bruised
Three fourths pound Fresh shallots, peeled and
thinly cut or sliced up **

* (more or less depending upon strength) ** (do not use shallots that are
withered or sprouting)

From Catherine Brandel. These shallots turn a pretty rosy pink from the red
wine vinegar. They're crunchy because they are not allowed to cook, simply
to soak up the sweetsour solution. The solution should not be pickley.
Taste it, the amount of water and sugar depends on strength of your
vinegar.

Combine all ingredients except the shallots and bring to a boil.

Put the shallots in a clean, dry jar and cover with the sweetsour
solution. Let cool cover, and store in the refrigerator. These will keep 2
weeks or more.

Uses: Add to salads, or meat dishes, or simply nibble them whenever you
feel like it.

Makes about 1 pint.

PER TABLESPOON: 12 calories, 0 g protein, 3 g carbohydrate, 0 g fat, 0 g
cholesterol, 1 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini