shallots in balsamic vinegarrating:
First time I've made these...can't wait until June 1st!
2 tbsp muscavado sugar
several bay leaves, sprigs of thyme
300ml balsamic vinegar
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.