*  Exported from  MasterCook  *

                            PICKLED SHALLOTS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Stephen Ceideburg
    3/4   c            Red wine vinegar *
    1/4   c            Sugar
    1/2   c            Water
  1                    Bay leaf, bruised
  3                    Or 4 sprigs fresh thyme,
                       -bruised
    3/4   lb           Fresh shallots, peeled and
                       -thinly sliced **

 * (more or less depending upon strength) ** (do not
 use shallots that are withered or sprouting)

 From Catherine Brandel. 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.

 PER TABLESPOON: 12 calories, 0 g protein, 3 g
 carbohydrate, 0 g fat, 0 g cholesterol, 1 mg sodium, 0
 g fiber.

 From an article by Georgeanne Brennan in The San
 Francisco Chronicle, 9/4/91.

 Posted by Stephen Ceideburg



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