Pickled Shalots
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INGREDIENTS
- 2 c White vinegar
- 1 ts TABASCO pepper sauce
- 2 c Water
- 6 tb Sugar
- 2 ts Crubmled dried rosemary
- 2 ts Slat
- 3 lb Small shallots or pearl
INSTRUCTIONS
Heres 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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2337g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 961 | ||
| Calories from Fat: 3 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 254.7mg | 9 % | |
| Potassium 64.5mg | 2 % | |
| Total Carbohydrate 225.4g | 66 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 225.2g | ||
| Protein 0.5g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 961
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