Pickled Shallots |
|||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 cups | |||||||||||
| INGREDIENTS: | ||
| 3 pounds small shallots or pearl onions | 2 cups white vinegar | 2 cups water |
| 6 tablespoons sugar | 2 teaspoons crumbled dried rosemary | 2 teaspoons salt |
| 1 teaspoon Tabasco pepper sauce | ||
| 1 | Drop the shallots into a large pot of boiling water and cook for 1 minute. Drain and rinse with cold water. Cut off the roots, slip off the skins, and set aside. |
| 2 | In a large saucepan, combine the remaining ingredients and simmer for 3 minutes. Add the shallots and simmer for 15 minutes, until tender-crisp. Cool them slightly, then cover and refrigerate. Allow the shallots to stand for 2 to 3 days to blend flavors. They may be kept refrigerated in sealed containers for several weeks. Serve the shallots at room temperature. |