Pickled Pink Shallots - cooking recipe

Ingredients

4 cups lightly packed shallots, peeled and thinly sliced
1 cup red wine vinegar (5% acidity or greater)
1/2 cup filtered water or 1/2 cup red wine
1/4 cup honey or 1/4 cup organic Agave
1/2 teaspoon pickling salt
1 teaspoon pink peppercorns
3 -4 sprigs fresh thyme
1 sprig rosemary
1 bay leaf
1 pinch lavender buds (optional)
1 teaspoon juniper berries (optional)

Preparation

Prepare canner, jars and lids.
Bring the vinegar, water, honey, salt, peppercorns and herbs to a boil over high heat. Lower heat and simmer for 5 minutes to infuse herb flavor into the brine.
Add shallots to brine Just to heat through.
Pack sliced shallots into a clean, sterilized pint jar, until a generous 1/2-inch headspace remains.
Return brine to heat on and bring back to a boil. Cover shallots in the jar with hot brine to 1/2-inch headspace. Remove any air bubbles with the handle of a wooden spoon; wipe lid, affix rim and process in a boiling water bath for 10 minutes. Alternatively, store without processing in the refrigerator.