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PINK
PICKLED SHALLOTS
The
thin shallot slices take on a rosy hue after
soaking in the red wine vinegar. The finished
pickles can be used to make tasty spots
of color in salads of all kinds, and like
many other types of pickles, go well with
plain meats, boiled or roasted.
3/4
pound firm, fresh shallots
3/4 cup red wine vinegar
1/4 cup granulated sugar
1/2 cup water
1 fresh or dried bay leaf, bruised
3 or 4 fresh thyme sprigs, bruised
Cut
the shallots lengthwise or crosswise into
thin slices. Set aside.
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In
a small stainless-steel or other nonreactive saucepan,
combine the vinegar, sugar, water, bay leaf, and
thyme. Bring to a boil over high heat. Reduce
the heat to medium and simmer for 2 to 3 minutes.
Remove from the heat and let cool.
Using
a slotted utensil, pack the shallots into dry,
sterilized jars with lids. Ladle in the vinegar
mixture, filling the jars to within 1/2 inch of
the rims. Cover with the lids.
Store
the shallots in the refrigerator for up to 3 weeks.
Makes
about 2 half-pints.
[The
Glass Pantry, Georgeanne Brennan]
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