Although shallots are technically different from onions, they are both in the allium family and therefore in this shared chapter. These beauties are a spectacular tribute to all things pink. As the shallots infuse with the red wine vinegar and dance with the pink wine, the peppercorns round everything out with a nice bite. These shallots make the perfect addition to a grilled cheese sandwich or burgers, and the recipe has very little prep involved; just a quick peel and slice and you are ready to can.
1 1/2 pounds shallots
2 1/2 cups red wine vinegar
1 1/2 cups dry rosé
1 tablespoon kosher salt
1 teaspoon pink peppercorns
8 sprigs fresh thyme, divided
Makes 6 half-pints
Assemble the canning stations as described on pages 5–7, steps 2–4. At the food preparation station, peel the skin off the shallots, rinse off any dirt, and cut into 1/4-inch whole thin slices; separate the rings with your fingers.
In a medium, heavy-bottom saucepan, add the red wine vinegar, rosé, 1/2 cup of water, salt, peppercorns, and 2 sprigs thyme, and bring to a boil over high heat. Lower the heat to a bubbling simmer and let the brine infuse for 5 minutes, stirring occasionally. Turn the heat to the lowest setting.
At the filling station, keep the jars and brine hot while packing each jar. Strain the brine through a fine-mesh strainer into a heat-resistant pitcher and put the peppercorns in a bowl. Remove the hot jar from the pot, place a few peppercorns into the bottom of the jar, and pack with sliced shallots, packing them down with the back of a spoon; stop midway to add a sprig of thyme against the glass. Continue packing with shallots, leaving 1 inch of headspace. Use a funnel and fill each jar with brine, leaving 1/2 inch of headspace. Remove the air pockets by tapping the jars gently, add more brine if shallots are uncovered, wipe the rim, and secure the lid. Place the jars in the water bath, covered by 1 inch of water. Once the water is boiling, process for 10 minutes (pages 11–14, steps 7–12).