Balsamic pickled shallots
Balsamic pickled shallots
Perfect partners for a creamy blue cheese
- Prep: 1 hrs
Cook: 30 mins
Plus 3 days standing - 4 x 500ml jars
- Easy
Ingredients
- 1½ kg small shallots or pearl onions
- 1l white wine vinegar
- 150ml olive oil
- 600ml water
- 140g golden caster sugar
- 1 tbsp salt
- 1 tsp black peppercorn, cracked
- 2 handfuls basil leaves
- 100ml balsamic vinegar
Know-how
To sterilise jars, run them through the dishwasher,
or wash well in hot soapy water, rinse, then dry in
a low oven. If you’re pickling and recycling old jam
jars, it’s important to cover the pickle with a wax
disc first so the metal lid doesn’t react with the
vinegar.
Method
-
Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
-
Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 8-10 mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars (see Know-how, below), then boil the liquid vigorously for 5 mins. Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least 3 days. Will keep for up to 3 months.
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