Pickled Pink Shallots

Rita~'s Note:

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.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 quart

• 4 cups lightly packed shallots, peeled and thinly sliced
• 1 cup red wine vinegar (5% acidity or greater)
• 1/2 cup filtered water or 1/2 cup red wine
• 1/4 cup honey or 1/4 cup organic Agave
• 1/2 teaspoon pickling salt
• 1 teaspoon pink peppercorns
• 3 -4 sprigs fresh thyme
• 1 sprig rosemary
• 1 bay leaf
• 1 pinch lavender buds (optional)
• 1 teaspoon juniper berries (optional)

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.