Pink Pickled Shallots

• 3/4 pound shallots firm, fresh
• 3/4 cup red wine vinegar
• 1/4 cup sugar
• 1/2 cup water
• 2 teaspoons pink peppercorns whole
• 1 teaspoon mustard seeds
• 1 each bay leaves bruised
• 4 each thyme sprigs fresh, bruised

1. Peel and cut the shallots lengthwise or crosswise into thin slices.
2. Set aside.
3. In a small, non-aluminum saucepan, combine the vinegar, sugar, water, peppercorns, mustard seed, bay leaf and thyme.
4. Bring to a boil over high heat.
5. Reduce the heat to medium and simmer for 2 to 3 minutes.
6. Remove from heat and cool.
7. Using a slotted spoon, pack the shallots into clean, dry jars with lids.
8. Ladle in the vinegar mixture, dividing the spices and herbs as evenly among the jars as possible.
9. Attach lids.
10. Store the shallots in the refrigerator at least a week before using.
11. Will keep for several months.

shallots firm, red wine vinegar, sugar, water, mustard seeds, bay leaves bruised, thyme

Taken from recipeland.com/recipe/v/pink-pickled-shallots-4821 (may not work)