*  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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