3
quarts water
1 quart large shallots (about 1-1/2 pounds), peeled
2 teaspoons salt
2-1/2 quarts white vinegar
1-1/2 pints olive oil, or enough to cover the shallots
6 basil leaves
Pinch of red pepper flakes
Whole cloves (about 3)
In
a large pot, bring the water to a boil and add the shallots. Add
the salt and 2 tablespoons of the vinegar. Let the shallots boil
for 2 minutes, then drain and cool.
Place in a large jar, cover
with the remaining vinegar and put the lid on the jar. Let sit in
a cool place for 3 days.
Drain
the shallots and pour in olive oil to cover. Stir in the basil,
red pepper flakes and cloves, making sure they are well distributed.
Allow to sit for 2 days in a cool place. |
