Pickled Shallots are more gentle and smooth tasting version than the traditional pickled onion, yet they are still delicious served with cold meats and as part of a picnic lunch.
Pickled Shallots Recipe
Makes about 500g of pickled shallots to pot. Made with balsamic vinegar they should be stored for one month before eating.
- 500g shallots
- 2 tbsp muscovado (dark brown) sugar
- 4 fresh bay leaves
- 4 fresh thyme sprigs
- 300ml balsamic vinegar
Place the shallots in a bowl, then cover with boiling water. Leave to stand for 3 minutes, to loosen the skins, then drain. The skin should then be easy to peel using a small, sharp knife.
Place the bay leaves, thyme sprigs, vinegar and sugar in a large pan. Bring this slowly up to the boil, turn the heat down, and add the peeled shallots, cover and simmer gently for 40 minutes.
After 40 minutes pack the shallots into sterilized 450g preserving jars. Pour the vinegar over to cover, add the bay leaves and thyme sprigs
Seal the jar (with non-metallic lids) and store in a cool, dark place for 1 month before eating.