Pickled Shallots
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
red wine vinegar
|
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 1 | each |
bay leaves
bruised |
*
|
| 3-4 | each |
thyme sprigs
fresh, bruised |
* |
| ¾ | pound |
shallots
peeled and thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
red wine vinegar
|
|
| 59 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 1 | each |
bay leaves
bruised |
*
|
|
thyme sprigs
fresh, bruised |
* | ||
| 340.2 | g |
shallots
peeled and thinly sliced |
|
Directions
** (do not use shallots that are withered or sprouting)
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.
