Pink Pickled Shallots

1. 1

   Peel and cut the shallots lengthwise or crosswise into thin slices.

2. 2

   Set aside.

3. 3

   In a small, non-aluminum saucepan, combine the vinegar, sugar, water, peppercorns, mustard seed, bay leaf and thyme.

4. 4

   Bring to a boil over high heat.

5. 5

   Reduce the heat to medium and simmer for 2 to 3 minutes.

6. 6

   Remove from heat and cool.

7. 7

   Using a slotted spoon, pack the shallots into clean, dry jars with lids.

8. 8

   Ladle in the vinegar mixture, dividing the spices and herbs as evenly among the jars as possible.

9. 9

   Attach lids.

10. 10

    Store the shallots in the refrigerator at least a week before using.

11. 11

    Will keep for several months.

* Per serving · 4 servings · Values may vary.

No additional tips available.