Title: Pickled Shallots
Categories: Sauce
Yield: 1 Servings

		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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