Balsamic Pickled Shallots Recipe

Introduction

Balsamic pickled shallots offer a tangy, sweet, and aromatic addition to salads, sandwiches, and cheese boards. This easy recipe transforms small shallots into a flavorful pickle that enhances many dishes.

Ingredients

• 1½ kg small shallots or pearl onions
• 1 liter white wine vinegar
• 150 ml olive oil
• 600 ml water
• 140 g golden caster sugar
• 1 tbsp salt
• 1 tsp black peppercorn, cracked
• 2 handfuls basil leaves
• 100 ml balsamic vinegar

Instructions

1. Step 1: Place the shallots in a large bowl and pour over a kettleful of boiling water. Leave for one minute, then drain. When cool enough to handle, peel the shallots carefully.
2. Step 2: In a large saucepan, combine the white wine vinegar, olive oil, water, golden caster sugar, salt, cracked black peppercorns, and basil leaves. Bring to a boil, then reduce the heat and simmer for 3 minutes.
3. Step 3: Add the peeled shallots to the simmering liquid and cook gently for 8 to 10 minutes until just tender.
4. Step 4: Using a slotted spoon, transfer the shallots and basil into sterilised jars.
5. Step 5: Boil the remaining pickling liquid vigorously for 5 minutes, then remove from heat. Stir in the balsamic vinegar.
6. Step 6: Pour the hot liquid over the shallots in the jars, ensuring they are completely covered. Seal the jars.
7. Step 7: Leave the jars for at least 3 days before using. The pickled shallots will keep for up to 3 months.

Tips & Variations

• Sterilise your jars by running them through the dishwasher or washing in hot soapy water, rinsing well, and drying in a low oven. Use wax discs under metal lids if reusing jars to prevent vinegar reacting with the metal.
• Try adding a few cloves or a cinnamon stick to the pickling liquid for a spiced variation.

Storage

Store the sealed jars in a cool, dark place for up to 3 months. Once opened, keep refrigerated and use within a few weeks. The pickled shallots can be enjoyed cold or briefly warmed as a flavorful accompaniment.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular onions instead of shallots?

Small pearl onions work well as a substitute, but larger onions can be used if sliced. The texture and pickling time may vary slightly.

Do I need to sterilise the jars before pickling?

Yes, sterilising jars is important to prevent spoilage and ensure your pickles last safely for months. Use dishwasher sterilisation or hot soapy water and oven drying for best results.

Balsamic Pickled Shallots Recipe

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★★★★★

4.5 from 130 reviews

• Author: Sophie
• Total Time: 3 days 35 minutes (including marinating time)
• Yield: Approximately 4–5 jars (depending on jar size, about 750 ml each) 1x
• Diet: Vegetarian

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Description

This recipe for balsamic pickled shallots results in tender, flavorful shallots preserved in a tangy and slightly sweet pickling liquid infused with basil and balsamic vinegar. Perfect as a condiment, salad topper, or accompaniment to cheese and charcuterie boards.

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Ingredients

Scale 1x2x3x

Shallots

• 1½ kg small shallots or pearl onions

Pickling Liquid

• 1 litre white wine vinegar
• 150 ml olive oil
• 600 ml water
• 140 g golden caster sugar
• 1 tbsp salt
• 1 tsp black peppercorn, cracked
• 2 handfuls basil leaves
• 100 ml balsamic vinegar

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Instructions

1. Prepare Shallots: Place the shallots in a large bowl. Pour a kettleful of boiling water over them and let them stand for one minute. Drain the water and, when cool enough to handle, peel the shallots carefully.
2. Make Pickling Brine: In a large saucepan, combine the white wine vinegar, olive oil, water, golden caster sugar, salt, cracked black peppercorns, and basil leaves. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 3 minutes.
3. Cook Shallots: Add the peeled shallots to the simmering brine. Continue to simmer gently for 8-10 minutes until the shallots are just tender but still hold their shape.
4. Jar Shallots: Using a slotted spoon, transfer the shallots and basil leaves into sterilized jars, ensuring even distribution.
5. Reduce Brine: Increase the heat and boil the remaining liquid vigorously for 5 minutes to concentrate the flavors and sterilize the brine.
6. Finish Pickling Liquid: Remove the saucepan from heat and stir in the balsamic vinegar thoroughly.
7. Fill Jars and Seal: Pour the hot pickling liquid over the shallots in the jars, fully covering them. Seal the jars tightly.
8. Mature: Allow the pickled shallots to marinate for at least 3 days before consuming. They will keep well for up to 3 months when stored properly.

Notes

• Sterilize jars by running them through a dishwasher cycle or washing in hot soapy water followed by drying in a low oven.
• If reusing old jam jars for pickling, use a wax disc beneath the metal lid to prevent reaction with the vinegar.
• The pickled shallots improve in flavor if left to mature for several days before eating.
• Keep stored in a cool, dark place for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Pickling
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: balsamic pickled shallots, pickled shallots, balsamic vinegar, quick pickles, preserved shallots, Mediterranean condiment