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Side Dish
Brazilian
4 - 6 servings
5 minutes
10 minutes
Serve along with other vegetables, e.g., carrot sticks and olives, for a Brazilian style relish tray!
1 pound shallots, peeled
4 cups water
2 cups red wine vinegar
Salt to taste
6 black peppercorns
3 cloves organic garlic, peeled
1/2 organic lemon, thinly sliced
2 bay leaves
Place the shallots in a heavy, non-reactive saucepan with the remaining ingredients.
Bring the liquid to a boil, then remove the shallots from the heat and allow them to cool. Place them in sterilized jars and chill.
The shallots will keep in the refrigerator for about 2 weeks.
