| 1 | * (more or less depending upon strength) ** (do not use shallots that are withered or sprouting) |
| 2 | from catherine brandel. |
| 3 | These shallots turn a pretty rosy pink from the red wine vinegar. |
| 4 | They"re crunchy because they are not allowed to cook, simply to soak up the sweet-sour solution. |
| 5 | The solution should not be pickley. |
| 6 | Taste it, the amount of water and sugar depends on strength of your vinegar. |
| 7 | combine all ingredients except the shallots and bring to a boil. |
| 8 | put the shallots in a clean, dry jar and cover with the sweet-sour solution. |
| 9 | Let cool cover, and store in the refrigerator. |
| 10 | These will keep 2 weeks or more. |
| 11 | uses: add to salads, or meat dishes, or simply nibble them whenever you feel like it. |
| 12 | makes about 1 pint. |
| 13 | per tablespoon: 12 calories, 0 g protein, 3 g carbohydrate, 0 g fat, 0 g cholesterol, 1 mg sodium, 0 g fiber. |
| 14 | from an article by georgeanne brennan in the san francisco chronicle, 9/4/91. |
