Balsamic Pickled Shallots and Garlic

Balsamic Pickled Shallots and Garlic
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • 1 large sterilized jar with lid (mine's 750ml)
  • 400g shallots (unpeeled weight)
  • about 10 garlic cloves,whole
  • 400ml balsamic vinegar
  • about 2 tsps of brown sugar
  • Spices:
  • 2 -3 small bay leaves
  • 1 stick of cinnamon
  • 1 tsp of mustard seeds
  • 1/2 tsp black peppercorns
  • 3-4 cloves
  • 2 juniper berries
  • 3 whole spice berries
  • 1 or 2 small dried chillies (optional)
  • Brine:
  • 600ml water + 55g salt (place water and salt in a deep bowl and allow to dissolve)
1. First, carefully peel the shallots and garlic cloves, leaving them whole.(Peeling them under running water helps to loosen the skins a little).
2. Place the shallots and garlic in the brine solution and leave them to soak for 12-15 hours.
3. After soaking, rinse them well (they will be slightly oily) and pat them dry.
4. To prepare the spiced vinegar, place all of the spices + vinegar in a saucepan and let the mixture simmer for about 5 mins. Allow the mixture to cool down. Now you can either strain it or use it as it is. The flavour will be a lot stronger if you retain the spices, which i prefer, but i always remove the cinnamon stick as it can be a bit overpowering.
5. Place the shallots and garlic in the sterilsed jar. Pour over the spiced vinegar covering them completely.
6. Cover the jars tightly and store in a cool dark place for 3 months before using.

Balsamic Pickled Shallots and Garlic

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This recipe was uploaded by Allora Andiamo

 
 
Note: The shallots and garlic will need to be soaked in the brine solution for 12-15 hours before being added to the spiced vinegar, so don't start soaking these at 11 'o'clock in the morning otherwise you'll still be making pickles at midnight !! lol

Method


1. First, carefully peel the shallots and garlic cloves, leaving them whole.(Peeling them under running water helps to loosen the skins a little).
2. Place the shallots and garlic in the brine solution and leave them to soak for 12-15 hours.
3. After soaking, rinse them well (they will be slightly oily) and pat them dry.
4. To prepare the spiced vinegar, place all of the spices + vinegar in a saucepan and let the mixture simmer for about 5 mins. Allow the mixture to cool down. Now you can either strain it or use it as it is. The flavour will be a lot stronger if you retain the spices, which i prefer, but i always remove the cinnamon stick as it can be a bit overpowering.
5. Place the shallots and garlic in the sterilsed jar. Pour over the spiced vinegar covering them completely.
6. Cover the jars tightly and store in a cool dark place for 3 months before using.
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