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8:56 pm
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!!
11:10 am
Moderators
Tue 22-Sep-09
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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!
12:16 pm
Supreme Being
Thu 24-Sep-09
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Think I will try this too Shelley. Thanks
Old teachers never die, they just lose their class
12:28 pm
Councillor
Wed 30-Dec-09
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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.
12:28 pm
Councillor
Tue 22-Sep-09
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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/
1:08 pm
Sat 12-Aug-06
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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
8:03 pm
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.
that is how I felt whilst giving up!!!
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