Christmas is all about sharing…so here’s another recipe for you. Balsamic pickled shallots, easy peasy to make and ready to eat in 3 days…the perfect last minute Christmas present…
All you need to make about 4 jars is…
750g small shallots
500ml white wine vinegar
75ml olive oil
70g golden caster sugar
1/2 tbsp salt
1/2 tsp black peppercorns, cracked
1 handful basil leaves
50ml balsamic vinegar
Put your shallots into a large bowl and pour over a kettleful of boiling water. Leave them to sit for a few minutes, drain and as soon as they’ve cooled enough to handle, get peeling!…
Put all of the other ingredients (except the balsamic vinegar) into a large saucepan. Bring to the boil before lowering the heat and simmering for 3 minutes or so. Pop your peeled shallots into the liquid and simmer for 8-10 minutes until tender…
Now, I have a word of warning, beware of going too close to the bubbling, vinegar concoction, I learnt the hard way that if you get the vapour in your eye…it stings like hell!
Use a slotted spoon to scoop the shallots and basil out into sterilised jars (read about how to sterilise your jars here). Then whack up the heat and boil the remaining liquid rapidly for 5 minutes. Turn the heat off and stir in the balsamic vinegar. Pour the liquid over your shallots until they’re covered. Seal the jars and leave them for 3 days to get tasty! Then they’re ready to eat, but there’s no rush as they’ll keep for up to 3 months.