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shallots in Balsamic vinegar
Tue 27-Jul-10
8:56 pm
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shelley
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whilst on hols in the uk last week I bought several new recipe books on jams, chutneys etc

Whilst browsing through one, I noticed a recipe for the above that sounded delicious.  I must state that I loathe pickled onions as the y are often too vinegary and harsh.  However this looked so appealing, I thought Id give it a go

 

so 1KG shallots

600ml balsamic vinegar

4 TBSPs dark brown muscovado sugar

sprigs of thyme or bay leaves

 

place the shallots in a lge bowl and pour over boiling water.  Leave for a few minutes and then peel the shallots; peel well leaving no dry skin at all.  

place the peeled shallots, vinegar, sugar and herbs into a large pan; bring slowly to the boil and then simmer for around 40 mins until the shallots are soft.  

Take out the shallots and pack well into sterilised jars

pour over the vinegar, tapping to get rid of air bubbles

add a fresh sprig of thyme to each jar and seal

 

leave for at least a month to mature

 

I found it made 3 325g jars; so about a litre

 

ENJOY!!smilesmilesmile

Wed 28-Jul-10
11:10 am
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Toffeeapple
North Bucks

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Sounds very tasty Shelley, I do like sweet pickled onions though not, as you say, the harsher variety.

I'll try that again!

Wed 28-Jul-10
12:16 pm
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danast
Argyll, Scotland

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Think I will try this too Shelley.  Thanks

Old teachers never die, they just lose their class

Wed 28-Jul-10
12:28 pm
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mike.
Coventry

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I never used to like pickled onions but in the last few years I've developed a taste for them. I've not tried pickling onions myself but I might give it a go sometime. I think it used to be the harsh vinegariness which put me off.

Visit my blog for food, drink, photography and hamsters.

Wed 28-Jul-10
12:28 pm
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KateUK
uk

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I've been thinking of doing this too, thanks Shelley!

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Wed 28-Jul-10
1:08 pm
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Danny
Scarborough, England
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That sounds really good, Shelley. Well worth a go.

I have a particularly acid tum, which is a complete contrast to my growing up years when I could guzzle cold leftover stewed rhubarb for breakfast!

Fiona now uses white wine vinegar instead of the bog standard ugly malt vinegar in all manner of pickling, including piccalilli - hers is the best I have ever tasted.

 

Never knowingly underfed

Wed 28-Jul-10
8:03 pm
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shelley
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I generally use cider vinegar as it is cheap ish and plentiful here; it is very difficult to find white wine vinegar and I don't really like malt as it has a harsh taste

Glad you liked the recipe!  Do let me know how you get on; be warned peeling shallots gives you Yellow fingers and when added to balsamic vinegar it produces and pretty indelible brown stain.

Wed 28-Jul-10
8:53 pm
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Danny
Scarborough, England
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Tobacco finger?

Have that already, Shelley! tongue

Never knowingly underfed

Thu 29-Jul-10
6:58 pm
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shelley
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LOL I used to have it but no more!!

monster that is how I felt whilst giving up!!!devil

tongueto you too!!

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