*  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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