Balsamic Pickled Shallots Recipes
BALSAMIC PICKLED SHALLOTS
Perfect partners for a creamy blue cheese
Provided by Barney Desmazery
Time 1h30m
Yield 4 x 500ml jars
Number Of Ingredients 9
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
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
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
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
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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