Name: Pickled Shalots
Ingredients: 3 lb Small shallots or pearl onion; 2 c White vinegar; 2 c Water; 6 tb Sugar; 2 ts Crubmled dried rosemary; 2 ts Slat; 1 ts Tabasco pepper sauce

Prior to our faith in the pardoning grace of the cross, the law ultimately could only be a condemnation code specifying the reasons for our death penalty. Now that Christ has paid that penalty, however, the Law is a map of blessing showing how those God has made right with Himself can further experience His love, bring honor to the One they love, and share His love with others. Understanding that the Law no longer condemns but guides us to spiritual safety, worship and fellowship makes its standards a delight, and indicates why antinomianism shackles God’s people to unhappiness. Denying people access to God’s path of spiritual safety is a contradiction of grace.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

3	lb	Small shallots or pearl onion
2	c	White vinegar
2	c	Water
6	tb	Sugar
2	ts	Crubmled dried rosemary
2	ts	Slat
1	ts	Tabasco pepper sauce

INSTRUCTIONS

Here's a couple from Tabasco Cookbook that I have used and are good.
Drop the shallots into a large pot of boiling water and cook for 1 minute.
Drain and rinse with cold water. Cut off the roots, slip off skins and set
aside In a large saucepan, combine the remaining ingredients and simmer for
3 minutes. Add the shallots and simmer for 15 minutes, until tender-crisp.
Cool them slightly, then cover and refrigerate. Allow the shallots to stand
for 2 to 3 days to blend flavors. They may be kept refrigerated in sealed
containers for several weeks. Serve them at room temperature.
Posted to EAT-L Digest  by Lillian Mount <BirdsEtc@AOL.COM> on Feb 16, 1998

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