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Recipes

Pickled Shallots

From The Greenmarket Cookbook: Recipes, Tips, And Lore From The World Famous Urban Farmers' Market

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.

 

Check the shallots to make sure they are covered with oil. If necessary, add more oil.

Leave the shallots on a shelf, out of direct light, in a cool, dark place. They will be ready to eat in 2 months.

Yields 1 quart.

 

 

(Updated: 10/27/08 SN)


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