Pickled Shallots

Directions

1. 1
   ** (do not use shallots that are withered or sprouting)
2. 2
   These shallots turn a pretty rosy pink from the red wine vinegar.
3. 3
   They're crunchy because they are not allowed to cook, simply to soak up the sweet-sour solution.
4. 4
   The solution should not be pickley.
5. 5
   Taste it, the amount of water and sugar depends on strength of your vinegar.
6. 6
   Combine all ingredients except the shallots and bring to a boil.
7. 7
   Put the shallots in a clean, dry jar and cover with the sweet-sour solution.
8. 8
   Let cool cover, and store in the refrigerator.
9. 9
   These will keep 2 weeks or more.
10. 10
    Uses: Add to salads, or meat dishes, or simply nibble them whenever you feel like it.
11. 11
    Makes about 1 pint.