Name: Balsamic pickled shallots
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 x 500ml jars
Cuisine: Italian
Ingredients: 1 ½kg small shallot 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

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Balsamic pickled shallots

Balsamic pickled shallots

Barney Desmazery

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4 x 500ml jars

Easy

Prep: 1 hr

Cook: 30 mins

Plus 3 days standing

A star rating of 4 out of 5.9 ratingsRate

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Perfect partners for a creamy blue cheese

Dairy-free

Egg-free

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg small shallot

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

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Nutrition: per serving

kcal25
fat1g
saturates0g
carbs3g
sugars3g
fibre0g
protein1g
salt0.26g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, October 2008

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A star rating of 4 out of 5.9 ratings

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