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Sweet Pickled Shallots

August 13, 2011

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

200g salt

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.


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