Recipe - Pickled Shalots

3 pound Small shallots or pearl
onion
2 cup White vinegar
2 cup Water
6 tablespoon Sugar
2 teaspoon Crubmled dried rosemary
2 teaspoon Slat
1 teaspoon Tabasco pepper sauce

Here's a couple from Tabasco Cookbook that I have used and are good.

Drop the shallots into a large pot of boiling water and cook for 1 minute.
Drain and rinse with cold water. Cut off the roots, slip off skins and set
aside In a large saucepan, combine the remaining ingredients and simmer for
3 minutes. Add the shallots and simmer for 15 minutes, until tendercrisp.
Cool them slightly, then cover and refrigerate. Allow the shallots to stand
for 2 to 3 days to blend flavors. They may be kept refrigerated in sealed
containers for several weeks. Serve them at room temperature.

Posted to EATL Digest by Lillian Mount BirdsEtc@AOL.COM on Feb 16, 1998