Pickled Pink Shallots

READY IN: 1hr
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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