Ingredients
- 3/4 pound Firm, Fresh Shallots
- 3/4 cup Red Wine Vinegar
- 1/4 cup Granulated Sugar
- 1/2 cup Water
- 2 teaspoons Whole Peppercorns, Pink
- 1 teaspoon Mustard Seed
- 1 Bay Leaf, bruised
- 4 Fresh Thyme Sprigs, bruised
Make it step by step
- Peel and cut the shallots lengthwise or crosswise into thin slices. Set aside. In a small, non-aluminum saucepan, combine the vinegar, sugar, water, peppercorns, mustard seed, bay leaf and thyme. Bring to a boil over high heat. Reduce the heat to medium and simmer for 2-3 minutes. Remove from heat and cool.
- Using a slotted spoon, pack the shallots into clean, dry jars with lids.
- Ladle in the vinegar mixture, dividing the spices and herbs as evenly among the jars as possible. Attach lids. Store the shallots in the refrigerator at least a week before using. Will keep for several months.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Melissa Peterman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.