*  Exported from  MasterCook  *
 
                              PICKLED SHALLOTS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
      3/4   c            Red wine vinegar *
      1/4   c            Sugar
      1/2   c            Water
    1                    Bay leaf, bruised
    3                    Or 4 sprigs fresh thyme,
                         -bruised
      3/4   lb           Fresh shallots, peeled and
                         -thinly sliced **
 
   * (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 sweet-sour 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 sweet-sour 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
  
 
 
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