Pink Pickled Shallots
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3/4 pound Firm, Fresh Shallots
3/4 cup Red Wine Vinegar
1/4 cup Granulated Sugar
1/2 cup Water
2 teaspoons Whole Peppercorns, Pink
1 teaspoon Mustard Seed
1 Bay Leaf, bruised
4 Fresh Thyme Sprigs, bruised

Preparation

1 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. 2 Using a slotted spoon, pack the shallots into clean, dry jars with lids. 3 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.