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Categories:
shallots red wine vinegar filtered water honey pickling salt peppercorns rosemary bay leaf lavender buds juniper berries
Viewed: 37 - Published at: 7 years agoIngredients
- 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)
Method
- 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.
