Sweet Pickled Shallots
I had a really good shallot harvest this year!! (after last years non starters!! and a disappointing onion yield!
So I devised a way of pickling them that ends up with them being in something akin to uber Balsamic vinegar.
1-1.5kg of shallots
100g dark soft brown sugar
cloves (I used about 7)
1/2 tsp of dried crushed chillis
350ml balsamic vinegar
350ml red wine vinegar
fresh bay leaves
Top and tail shallots and place them in a bowl, cover with boiling water and leave for 5 minutes, drain this and cover them with cold water and leave for a few minutes. Drain this again and the skins should simply slip off!
Put salt into a large bowl and dissolve in 500ml of boiling water, add a further litre of cold water and the shallots.
In a jug combine sugar, cloves, vinegars, chillis and 300ml of water, cover and leave both this and the onions to marinate/soak overnight.
The following day drain and thoroughly wash the onions and sterilise the jars
Pour the vinegars mix into a pan and warm through gently.
Pack the onions into the warmed, sterilised jars and and pour over the vinegar mix, ensuring the onions are covered by the vinegar mix.
Add a bay leaf to each jar and seal the jars.