Peeled cloves are cooked briefly in a mild sweet-and-sour broth and then marinated for a week in the refrigerator. Serve as an appetizer with wooden picks, or use as a salad component or part of a relish tray.
Yield:
Serves 12Ingredients
1 pound shallots
1-1/2 cups white wine vinegar
1/2 cup sugar
1/2 teaspoon salt
1 sprig fresh savory
Instructions
1. Peel the shallots. Trim both ends and separate the cloves.
2. In a wide saucepan, combine the vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar. Add the shallots and stir to coat evenly. Cook briskly for exactly 1 minute and remove from the heat. Submerge the sprig of savory in the broth. Allow the mixture to stand until it cools to room temperature. Transfer to a glass bowl. Cover the bowl and refrigerate for at least 1 week. Shallots will keep this way for up to 2 months.
