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Balsamic Pickled Shallots

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Ingredients
  Shallots/Pearl onions 53 Ounce (Small Sized, 1 1/2 Kilogram, 3 Pound 5 Ounce)
  White wine vinegar 1 3⁄4 Pint (1 Liter)
  Olive oil 1⁄4 Pint (150 Milliliter)
  Water 1 Pint (600 Milliliter)
  Golden caster sugar 5 Ounce (140 Gram)
  Salt 1 Tablespoon
  Cracked black peppercorns 1 Teaspoon
  Basil leaves 1 Cup (16 tbs) (2 Handfuls)
  Balsamic vinegar 3 1⁄2 Fluid Ounce (100 Milliliter)
Directions

GETTING READY
1) In a large bowl, add the shallots, cover with boiling water and allow to stand for 1 minute.
2) Drain the shallots, allow to cool, peel and keep aside.

MAKING
3) In a large saucepan, combine all the other ingredients, except the balsamic vinegar.
4) Bring to a boil, then simmer over a low heat for 3 minutes.
5) Add the shallots and simmer for another 8-10 minutes, until just tender.
6) Scoop out the shallots and basil with a slotted spoon into sterilised jars then rapidly boil the liquid for 5 minutes.
7) Turn off the heat and stir in the balsamic vinegar.
8) Pour over the shallots to cover, then seal the jars and allow to stand for minimum 3 days.

SERVING
9) Use the Balsamic Pickled Shallots as required.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Method: 
Simmering
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Onion
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes

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