Ingredients
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4
-
1
-
1/2
-
1/4
-
1/2
-
1
-
3 - 4
-
1
-
1
-
1
-
1
-
-
-
-
Directions
Pickled Pink Shallots, Great as a salad topper, condiment for sandwiches, Serve on a cheese tray Top a platter of sliced tomatoes with the sliced shallots and sprinkle some crumbled cheese over it Serve with pate Sweetened with honey or agave I added optional lavender and juniper for a more intriguing aroma and flavor
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Steps
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1
Done
|
Prepare Canner, Jars and Lids. |
|
2
Done
|
Bring the Vinegar, Water, Honey, Salt, Peppercorns and Herbs to a Boil Over High Heat. Lower Heat and Simmer For 5 Minutes to Infuse Herb Flavor Into the Brine. |
|
3
Done
|
Add Shallots to Brine Just to Heat Through. |
|
4
Done
|
Pack Sliced Shallots Into a Clean, Sterilized Pint Jar, Until a Generous 1/2-Inch Headspace Remains. |
|
5
Done
|
Return Brine to Heat on and Bring Back to a Boil. Cover Shallots in the Jar With Hot Brine to 1/2-Inch Headspace. Remove Any Air Bubbles With the Handle of a Wooden Spoon; Wipe Lid, Affix Rim and Process in a Boiling Water Bath For 10 Minutes. Alternatively, Store Without Processing in the Refrigerator. |
