Pickled Shalots Recipe

Free Recipe Pickled Shalots

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Pickled Shalots Recipe

3 lb Small shallots or pearl
-onion
2 c White vinegar
2 c Water
6 tb Sugar
2 ts Crubmled dried rosemary
2 ts Slat
1 ts Tabasco pepper sauce

Pickled Shalots Preparation

Here”s a couple from Tabasco Cookbook that I have used and are good. Drop the shallots into a large pot of boiling water and cook for 1 minute. Drain and rinse with cold water. Cut off the roots, slip off skins and set aside In a large saucepan, combine the remaining ingredients and simmer for 3 minutes. Add the shallots and simmer for 15 minutes, until tender-crisp. Cool them slightly, then cover and refrigerate. Allow the shallots to stand for 2 to 3 days to blend flavors. They may be kept refrigerated in sealed containers for several weeks. Serve them at room temperature. Posted to EAT-L Digest by Lillian Mount <BirdsEtc@AOL.COM> on Feb 16, 1998

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Pickled Shalots?

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