- Rating:
- Servings:
- 5
- Difficulty:
- Total Time:
- Recipe By:
- Jessica Harris
Ingredients
- 1 pound Shallots peeled
- 4 cups Water
- 2 cups Red Wine Vinegar
- Salt to taste
- 6 Black Peppercorns
- 3 cloves Organic Garlic peeled
- 1/2 Organic Lemon thinly sliced
- 2 Bay Leaves
Directions
Place the shallots in a heavy, non-reactive saucepan with the remaining ingredients. Bring the liquid to a boil, then remove the shallots from the heat and allow them to cool. Place them in sterilized jars and chill.
Note:
Serve along with other vegetables, e.g., carrot sticks and olives, for a Brazilian style relish tray. The shallots will keep in the refrigerator for about 2 weeks.
