Shallots in Vinegar (Cebolinhas no Vinagre)
By Chef Jessica Harris
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
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.
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.