Balsamic pickled shallots
- Preparation and cooking time
- Prep:
- Cook:
- Plus 3 days standing
- Easy
- 4 x 500ml jars
Skip to ingredients
- 1 ½kg small shallotor pearl onions
- 1l white wine vinegar
- 150ml olive oil
- 600ml water
- 140g golden caster sugar
- 1 tbsp salt
- 1 tsp black peppercorncracked
- 2 handfuls basil leaves
- 100ml balsamic vinegar
Nutrition: per serving
- kcal25
- fat1g
- saturates0g
- carbs3g
- sugars3g
- fibre0g
- protein1g
- salt0.26glow
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.
