Pink Pickled Shallots

Directions

1. 1
   Peel and cut the shallots lengthwise or crosswise into thin slices.
2. 2
   Set aside.
3. 3
   In a small, non-aluminum saucepan, combine the vinegar, sugar, water, peppercorns, mustard seed, bay leaf and thyme.
4. 4
   Bring to a boil over high heat.
5. 5
   Reduce the heat to medium and simmer for 2 to 3 minutes.
6. 6
   Remove from heat and cool.
7. 7
   Using a slotted spoon, pack the shallots into clean, dry jars with lids.
8. 8
   Ladle in the vinegar mixture, dividing the spices and herbs as evenly among the jars as possible.
9. 9
   Attach lids.
10. 10
    Store the shallots in the refrigerator at least a week before using.
11. 11
    Will keep for several months.