BALSAMIC PICKLED SHALLOTS

Balsamic pickled shallots image

Perfect partners for a creamy blue cheese

Provided by Barney Desmazery

Time 1h30m

Yield 4 x 500ml jars

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : Calories 25 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.26 milligram of sodium