Balsamic pickled shallots

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• michelle

  07 January 2009

  michelle commented on this recipe

  Very easy and quite tasty if you are into onions!

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• amelie

  02 June 2009

  amelie commented on this recipe

  made this recipe as part of a home-made xmas hamper for family and friends and it's been the most popular recipe and has been requested again. Easy to make and tasty.

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• aubergine

  29 July 2009

  aubergine commented on this recipe

  balsamic shallots sound like a good idea, but is there aimilar recipe which would be edible for at least 12 months?

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• Moosie Moo

  06 December 2009

  Moosie Moo commented on this recipe

  Very simple to make, just made half the quantity for my first attempt. Will leave more feedback once they've been consumed at Christmas.

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• Moosie Moo

  26 December 2009

  Moosie Moo rated this recipe

  

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• Salty

  20 August 2010

  Salty commented on this recipe

  Made these for Christmas hampers last year and they were so popular that I've made another batch! Taste improves if kept for a month before eating.

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• Mandy Dunn

  22 August 2010

  Mandy Dunn commented on this recipe

  Does anyone know if these last longer than the 3 months stated on the recipe. Just made this and thn read the small print.....

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• Fiona

  23 August 2010

  Fiona commented on this recipe

  Hi Mandy, generally with pickles you soak what you want to preserve in a brine solution first to remove excess water so that the pickling solution isn't diluted. This recipe doesn't suggest this which is prob why they have a relatively short shelf life. I'm going to soak mine in a brine solution for 48 hours before hand. (For every 1.8kg of onions use 100g coarse salt with 1.2l of water.) Then after 48 hours i'll strain and rinse the onions thoroughly and drain until totally dry, put them in the jars and put over cooled pickling solution. (i'm not going to heat them in it) and hopefully this will keep them for longer. I'm using another recipe as my guide. Will post how long they keep for when i find out!

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• lib

  13 September 2010

  lib rated and commented on this recipe

  

  We have just started eating the pickled shallots I made in August - they are delish! I am now going to try this recipe on beetroot, as I like how un-vinegary the shallots were. No idea how it will turn out, but it's worth a go!

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• Chicken Payback

  14 December 2010

  Chicken Payback commented on this recipe

  Made this recipe last night, but the oil seems to have risen to the top in the jar? Is this normal? It doesn't look very appealing. Advice appreciated...thanks.

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• Amanda

  18 December 2010

  Amanda commented on this recipe

  It looks like the oil on top is normal, if you look closely you can see the oil on top in the picture.

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• Sheilakuo

  22 December 2010

  Sheilakuo commented on this recipe

  I bought a slightly bigger jar, and I left a bit of space on top... Will that be ok for the pickles??? I'm normally a confident cook, but I've attempted to make pickled veg before.... I'm worried that the space = air, which makes it non air tight, and it might go off?! Thanks!!

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• Mary

  24 April 2011

  Mary rated and commented on this recipe

  

  These were lovely, made a batch for Xmas, the wilted basil leaves look a bit sorry after a bit so we used them up pretty quickly.

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• Kate Dales

  04 August 2011

  Kate Dales commented on this recipe

  I am seeking a recipe to pickle garden vegetables ie onions, carrots, french beans, cauilflower , broccoli etc I don't want a picalilli recipe, as I am not too fond of it. Chutney recipes are also very welcome, Cheers

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• MariAna

  08 September 2011

  MariAna commented on this recipe

  These are fantastic! Very easy to make and you will look like a Pro! EVERYONE LOVED THEM!!!

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• MariAna

  08 September 2011

  MariAna rated this recipe

  

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• Rowena

  15 December 2011

  Rowena rated and commented on this recipe

  

  Made these as xmas prezzies so hopefully everyone else will think they taste as nice as I think they are. Wasnt sure about the oil on the top but they really dont taste too oily. Very happy and will be making another batch soon. Didnt make the kitchen smell very nice though!

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• IGGYJOHN

  12 March 2012

  IGGYJOHN commented on this recipe

  Followed the recipe to the letter but have ended up with soft pickled onions and had to throw them all away! had some vinegar left over as ran out of shallots! Next day got some more and after peeling them poured the now cold vinegar over them. After three weeks absolutely perfect! Was it a wind up to simmer the vinegar mix with the onions in? I think it must be.

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• Gabe D

  10 May 2013

  Gabe D commented on this recipe

  The oil creates a seal at the top of the shallots to help keep them fresh

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Ingredients

• 1½kg 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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Difficulty and servings

4 x 500ml jars

Easily doubled

Preparation and cooking times

Prep 1 hr

Cook 30 mins

Vegetarian, Vegan, Egg-free, Dairy-free, Nut-free

Ingredients

• 1½kg 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, sugar 3g, salt 0.26 g

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