Pickled Pink Shallots

Total Time
1hr
Prep
30 mins
Cook
30 mins

Great as a salad topper, condiment for sandwiches, Serve on a cheese tray. Top a platter of sliced tomatoes with the sliced shallots and sprinkle some crumbled cheese over it. Serve with pate. Sweetened with honey or agave. I added optional lavender and juniper for a more intriguing aroma and flavor.

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Ingredients

Nutrition

Directions

  1. Prepare canner, jars and lids.
  2. Bring the vinegar, water, honey, salt, peppercorns and herbs to a boil over high heat. Lower heat and simmer for 5 minutes to infuse herb flavor into the brine.
  3. Add shallots to brine Just to heat through.
  4. Pack sliced shallots into a clean, sterilized pint jar, until a generous 1/2-inch headspace remains.
  5. Return brine to heat on and bring back to a boil. Cover shallots in the jar with hot brine to 1/2-inch headspace. Remove any air bubbles with the handle of a wooden spoon; wipe lid, affix rim and process in a boiling water bath for 10 minutes. Alternatively, store without processing in the refrigerator.