Shallots in Vinegar (Cebolinhas no Vinagre)

Ingredients

• 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

Directions

1. Place the shallots in a heavy nonreactive saucepan with the remaining ingredients. Bring the liquid to a boil.
2. Remove the shallots from the heat and allow them to cool.
3. Place the shallots in sterilized jars and chill. Serve along with other vegetables (e.g. carrot sticks and olives) for a Brazilian-style relish tray. The shallots will keep in the refrigerator for about 2 weeks.