Balsamic Pickled Shallots Recipes

BALSAMIC PICKLED SHALLOTS

Balsamic pickled shallots image

Perfect partners for a creamy blue cheese

Provided by Barney Desmazery

Time 1h30m

Yield 4 x 500ml jars

Number Of Ingredients 9

Ingredients

1 ½kg small shallot or pearl onions
1l white wine vinegar
150ml olive oil
600ml water
140g golden caster sugar
1 tbsp salt
1 tsp black peppercorn , cracked
2 handfuls basil leaves
100ml balsamic vinegar

Steps:

Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 8-10 mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars (see Know-how, below), then boil the liquid vigorously for 5 mins. Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least 3 days. Will keep for up to 3 months.

Nutrition Facts : Calories 25 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.26 milligram of sodium

CARAMELIZED SHALLOTS

Caramelized Shallots image

Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

10 large or 15 small shallots
1 teaspoon olive oil
1 teaspoon unsalted butter
1 teaspoon sugar
Salt and freshly ground pepper

Steps:

Peel shallots and cut lengthwise into 1/8-inch slices.
Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

PICKLED SHALLOTS AND GARLIC IN BALSAMIC VINEGAR

Pickled Shallots and Garlic in Balsamic Vinegar image

This recipe combines shallots, garlic and balsamic vinegar to make a flavourful relish, delicious with cheese or cold meats. Time does not include salting and cooling.

Provided by English_Rose

Categories Onions

Time 35m

Yield 1 pound, approx

Number Of Ingredients 8

Ingredients

2 large heads of garlic
2 ounces salt
2 1/2 cups water
1 lb shallot, peeled and left whole
1 quart cheap balsamic vinegar
2 teaspoons soft brown sugar
1 bay leaf
1/2 teaspoon pickling spices

Steps:

Separate the garlic into individual cloves. Peel each garlic clove, leaving it whole.
Mix the salt and the cold water together in a large bowl until the salt has dissolved, making a brine solution.
Place the onions and garlic in the brine and leave for 12 hours. Rinse and pat dry.
Place the onions and garlic, mixed together, in sterilised bottles or jars.
In a non-reactive pan, heat together the balsamic vinegar, sugar, bay leaf and spices and simmer for 5 minutes. Strain and cool.
Pour the spiced vinegar over the onions and garlic covering them completely. Cover the bottles or jars and leave for 3 months before using.

Nutrition Facts : Calories 451.1, Fat 0.8, SaturatedFat 0.1, Sodium 22227.5, Carbohydrate 105.1, Fiber 1.3, Sugar 9.4, Protein 15.2

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