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.
- 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)
- Prepare canner, jars and lids.
- 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.
- Add shallots to brine Just to heat through.
- Pack sliced shallots into a clean, sterilized pint jar, until a generous 1/2-inch headspace remains.
- 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.