Balsamic pickled shallots
Perfect partners for a creamy blue cheese
0
ratings
Difficulty and servings
4 x 500ml jars
Easily doubled
Preparation and cooking times
Prep 1 hr
Cook 30 mins
plus 3 days standing
Vegetarian, Vegan, Egg-free, Dairy-free, Nut-free
- 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.
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.
PER SERVING
25 kcalories, protein 1g, carbohydrate 3g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.26 g
Recipe from Good Food magazine, October 2008.
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http://www.bbcgoodfood.com/recipes/7723/
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Ingredients
- 1½ kg small shallots 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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Sensational spread with creamy cheese. Complete your cheeseboard with homemade crackers
3
ratings
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Difficulty and servings
4 x 500ml jars
Easily doubled
Preparation and cooking times
Prep 1 hr
Cook 30 mins
plus 3 days standing
Vegetarian, Vegan, Egg-free, Dairy-free, Nut-free
Ingredients
- 1½ kg small shallots 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
PER SERVING
25 kcalories, protein 1g, carbohydrate 3g, fat 1 g, saturated fat 0g, fibre 0g, salt 0.26 g
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07 January 2009
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02 June 2009
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29 July 2009
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