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.
