Pickled shallots are excellent on a relish tray or as a salad-topper. Plan ahead to let these steep at least 1 week before using. They will keep up to 2 months in the refrigerator.
Prep Time: 15 minutes
Cook Time: 1 minutes
Ingredients:
- 1 pound shallots
- 1-1/2 cups white wine vinegar
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 sprig fresh savory
Preparation:
Peel the shallots. Trim both ends and separate the cloves.In a wide saucepan, combine the wine vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar. Add the shallots and stir to coat evenly. Cook briskly for exactly 1 minute and remove from the heat. Submerge the sprig of savory in the broth. Allow the mixture to stand until it cools to room temperature. Transfer to a glass bowl.
Cover the bowl and refrigerate for at least 1 week. Shallots will keep this way for up to 2 months.
Serve as an appetizer with wooden picks, or use as a salad component or part of a relish tray.
Yield: 12 servings
Recipe Source: Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books)
Reprinted with permission.
