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shallots in balsamic vinegar

Shallots in balsamic vinegar

First time I've made these...can't wait until June 1st!

Ingredients

500g shallots
2 tbsp muscavado sugar
several bay leaves, sprigs of thyme
300ml balsamic vinegar

Method

1. Put the unpeeled shallots in a bowl. Cover with boiling water and leave to stand for 2 minutes to loosen the skins. Drain and peel them leaving them whole.

2. Put sugar, herb leaves andvinegar in a heavy pan and bring to the boil. Add the shallots, cover and simmer for 40 minutes, or until the shallots are just tender.

3. Transfer the shallots and vinegar mixture to a warmed sterilised jar, packing the shallots down well. Seal and label the jar and store in a cool, dark place for 1 month before eating.


1 comment to this

sasha said on 12 May 2006 at 19:36:37:

Looks delicious - must try it!

I'm surprised that you stipulate leaving the shallots in the boiling water for 2 mins.  I find 1 min is adequate.

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posted by leighbob on 01 May 06 - 8148 views


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from

Preserves: The Complete Book of Jams, Jellies and Pickles