Pickled Shallots Recipe

Pickled shallots are excellent on a relish tray or as a salad topper. Plan ahead to let these steep at least 1 week before using. Pickled foods are those that have been preserved for later consumption in brine (a salt-water solution sometimes with added sugar) or a vinegar mixture. They are considered to be cured (but not in the same sense that meats and sausages are cured). Fruits, vegetables, meat, and fish can all be pickled, and they can have a sour, sweet or spicy flavor. Not all pickled foods are canned, the method of cooking foods sealed in jars in either a water bath canner or pressure canner to preserve them. The pickled shallots in this recipe are refrigerated and can be held there safely for up to 2 months. White-wine vinegar is used in this recipe because red-wine vinegar, its slightly stronger counterpart, would darken the shallots and ruin their appearance. Recipe reprinted with permission from judy gorman's vegetable cookbook by judy gorman (mjf books).