Balsamic Pickled Shallots Recipe
Ingredients
| Small shallots or pearl onions - 1.5kg/3lb 5 oz | ||
| White wine vinegar | 1 Liter | |
| Olive oil | 150 Milliliter | |
| Water - 600 ml/1pt | ||
| Golden caster sugar - 140 g/5 oz | ||
| Salt | 1 Tablespoon | |
| Black peppercorns - 1 tsp, cracked | ||
| Basil leaves | 2 Cup (16 tbs) | |
| Balsamic vinegar - 100 ml/3 1/2 fl oz | ||
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.
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.
Chef
