Pickled Shallots

Ingredients

• 1 kg shallots
• 1 l sherry vinegar
• 1 EL salt
• 1 EL sugar
• 1 TL peppercorns
• 1 bay leaf

Instructions

1. 1.

   Peel the shallots and place them in a large pot. Coarsely crush the peppercorns in a mortar. Add the spices and vinegar to the pot.

2. 2.

   Bring to a boil and simmer for 3 minutes, then remove the bay leaf.

3. 3.

   Transfer the shallots into canning jars and pour the warm vinegar liquid over them. Seal immediately.