Pickled Shallots

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   ** (do not use shallots that are withered or sprouting)

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   These shallots turn a pretty rosy pink from the red wine vinegar.

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   They're crunchy because they are not allowed to cook, simply to soak up the sweet-sour solution.

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   The solution should not be pickley.

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   Taste it, the amount of water and sugar depends on strength of your vinegar.

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   Combine all ingredients except the shallots and bring to a boil.

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   Put the shallots in a clean, dry jar and cover with the sweet-sour solution.

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   Let cool cover, and store in the refrigerator.

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   These will keep 2 weeks or more.

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    Uses: Add to salads, or meat dishes, or simply nibble them whenever you feel like it.

No additional tips available.