Pickled Pink Shallots

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.

• Ready In: 1 hr
• Yields: 1 quart

Ingredients

• 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.