| 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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