Pickled Pink Shallots Food

PICKLED SHALLOTS

Pickled Shallots image

This is good over salads, as an appetizer, with meats and rice. Adapted from Cooking with Two Hot Tamales Cookbook. Enjoy!This is French and also Spanish!

Provided by Sharon123

Categories Onions

Time 23m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 cup red wine vinegar
1 cup dry red wine
1/2 cup packed brown sugar
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 teaspoons red pepper flakes
2 tablespoons coarse salt
20 medium shallots, peeled

Steps:

Combine the vinegar, wine, sugar, peppercorns, mustard seeds, red pepper flakes, and salt in a medium saucepan.
Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in liquid.
Transfer the shallots and all liquid to a jar or plastic container. Cover tightly and store in refrigerator up to 2 weeks.

Nutrition Facts : Calories 437.6, Fat 3.6, SaturatedFat 0.2, Sodium 7015.7, Carbohydrate 78.3, Fiber 2.1, Sugar 54.6, Protein 5.6

PICKLED PINK SHALLOTS

Pickled Pink Shallots image

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.

Provided by Rita1652

Categories Onions

Time 1h

Yield 1 quart

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 764, Fat 0.7, SaturatedFat 0.1, Sodium 1265.6, Carbohydrate 178, Fiber 0.2, Sugar 69.6, Protein 16.4

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