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Pickled Shallots

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from "Judy Gorman's Vegetable Cookbook"

List of Ingredients

* 1 pound shallots
* 1-1/2 cups white wine vinegar
* 1/2 cup sugar
* 1/2 teaspoon salt
* 1 sprig fresh savory



Recipe

Peel the shallots. Trim both ends and separate the cloves.

In a wide saucepan, combine the wine vinegar, sugar, and salt.

Bring to a boil, stirring to dissolve the sugar.

Add the shallots and stir to coat evenly.

Cook briskly for exactly 1 minute and remove from the heat.

Submerge the sprig of savory in the broth.

Allow the mixture to stand until it cools to room temperature.

Transfer to a glass bowl.

Cover the bowl and refrigerate for at least 1 week.

Serve as an appetizer with wooden picks, or use as a salad topper or part of a relish tray.

Yield: 12 servings

Author's Notes: Plan ahead to let these steep at least 1 week before using. They will keep up to 2 months in the refrigerator.