Pickled Pink Shallots

• 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)

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.

shallots, red wine vinegar, filtered water, honey, pickling salt, peppercorns, rosemary, bay leaf, lavender buds, juniper berries

Taken from www.food.com/recipe/pickled-pink-shallots-462895 (may not work)