Pickled shalots

1 Servings

Ingredients

Quantity Ingredient
3 pounds Small shallots or pearl onion
2 cups White vinegar
2 cups Water
6 tablespoons Sugar
2 teaspoons Crubmled dried rosemary
2 teaspoons Slat
1 teaspoon Tabasco pepper sauce

Directions

Here's a couple from Tabasco Cookbook that I have used and are good.

Drop the shallots into a large pot of boiling water and cook for 1 minute.

Drain and rinse with cold water. Cut off the roots, slip off skins and set aside In a large saucepan, combine the remaining ingredients and simmer for 3 minutes. Add the shallots and simmer for 15 minutes, until tender-crisp.

Cool them slightly, then cover and refrigerate. Allow the shallots to stand for 2 to 3 days to blend flavors. They may be kept refrigerated in sealed containers for several weeks. Serve them at room temperature.

Posted to EAT-L Digest by Lillian Mount <BirdsEtc@...> on Feb 16, 1998

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