Pickled Garlic Shallots & Pearl Onions

2 cups SIDS LOW SUGAR RASPBERRY VINEGAR
2 cup Vermouth
3 tbsp sugar
4 tsp SIDS SALT & PEPPER
4 sprigs each of thyme, rosemary & dill
1 cup small shallots
1 cup pearl onions
1 cup garlic cloves
4 small bay leaves
4 small dried chilli peppers
beef sirloin, cooked medium-rare

Prepare the Vegetables: Combine vinegar, vermouth, sugar, salt, herbs, and peppercorns in a large nonreactive saucepan over high heat and bring to a boil. Boil mixture for 5 minutes, reduce heat to medium, and keep hot. Sterilize four 235 ml jars and layer the remaining ingredients into the jars while they are still hot.
Process the Vegetables: Pour the hot vinegar mixture over the filled jars, leaving 6 mm headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 10 minutes. Cool jars, check for proper seals, and store in a cool, dark place for up to 1 year. Thoroughly cooled, unprocessed pickled vegetables will keep in the refrigerator for up to 2 months.