shallots in Balsamic vinegar | Jam, chutney, preserves | Forum

Please consider registering
guest

Home

Forum

Jam, chutney, preserves
sp_ArrowRight

shallots in Balsamic vinegar

Topic RSS

shallots in Balsamic vinegar

Tue 27-Jul-10
8:56 pm

shelley

Guest

Guests

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!! smile smile smile

Wed 28-Jul-10
11:10 am

Toffeeapple

North Bucks

Members

Moderators

Forum Posts: 16337

Member Since:
Tue 22-Sep-09

Offline

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

danast

Argyll, Scotland

Supreme Being

Members

Forum Posts: 10232

Member Since:
Thu 24-Sep-09

Offline

Think I will try this too Shelley. Thanks

Old teachers never die, they just lose their class

Wed 28-Jul-10
12:28 pm

mike.

Coventry

Councillor

Members

Forum Posts: 1265

Member Since:
Wed 30-Dec-09

Offline

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

KateUK

Councillor

Members

Forum Posts: 1829

Member Since:
Tue 22-Sep-09

Offline

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

Danny

Scarborough, England

Admin

Forum Posts: 5516

Member Since:
Sat 12-Aug-06

Offline

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

shelley

Guest

Guests

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

Danny

Scarborough, England

Admin

Forum Posts: 5516

Member Since:
Sat 12-Aug-06

Offline