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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Jar Shallots: Using a slotted spoon, transfer the shallots and basil leaves into sterilized jars, ensuring even distribution.
- Reduce Brine: Increase the heat and boil the remaining liquid vigorously for 5 minutes to concentrate the flavors and sterilize the brine.
- Finish Pickling Liquid: Remove the saucepan from heat and stir in the balsamic vinegar thoroughly.
- Fill Jars and Seal: Pour the hot pickling liquid over the shallots in the jars, fully covering them. Seal the jars tightly.
- 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
