Name: Balsamic Pickled Shallots Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 72 h 40 min
Cuisine: Mediterranean
Ingredients: 1½ kg small shallots or pearl onions; 1 liter white wine vinegar; 150 ml olive oil; 600 ml water; 140 g golden caster sugar; 1 tbsp salt; 1 tsp black peppercorns, cracked; 2 handfuls basil leaves; 100 ml balsamic vinegar

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Introduction

Balsamic pickled shallots offer a tangy, sweet, and aromatic addition to salads, sandwiches, or cheese boards. This easy recipe balances the sharpness of vinegar with the richness of olive oil and the subtle sweetness of shallots. Perfect for preserving a delicious bite of flavor that lasts for months.

The image shows three glass jars filled with pickled vegetables placed on a white marbled surface. The jar on the left is short and wide with a spoon inside, filled with yellow pickled pieces that have a slightly chunky texture. The middle jar is taller with a clamp lid, holding a thick yellow mixture with visible seeds and small chunks. The jar on the right is shorter with a round lid off to the side in front of it, filled with dark pinkish-purple pickled vegetables with a smooth texture, some leafy greens visible inside. The lighting highlights the shiny glass and textures inside each jar, making the colors look bright and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ kg small shallots or pearl onions
1 l white wine vinegar
150 ml olive oil
600 ml water
140 g golden caster sugar
1 tbsp salt
1 tsp black peppercorn, cracked
2 handfuls basil leaves
100 ml balsamic vinegar

Instructions

Step 1: Place the shallots in a large bowl and pour over a kettleful of boiling water. Let stand for one minute, then drain and allow to cool enough to handle. Peel the shallots carefully.
Step 2: In a large saucepan, combine the white wine vinegar, olive oil, water, golden caster sugar, salt, and cracked black peppercorns. Bring to a boil, then reduce the heat and let simmer for 3 minutes.
Step 3: Add the peeled shallots to the simmering liquid and cook gently for 8-10 minutes until just tender.
Step 4: Use a slotted spoon to transfer the shallots and basil leaves into sterilised jars.
Step 5: Boil the cooking liquid vigorously for 5 minutes, then turn off the heat and stir in the balsamic vinegar.
Step 6: Pour the hot liquid over the shallots in the jars, ensuring they are fully covered. Seal the jars tightly.
Step 7: Allow the jars to sit for at least 3 days before using. The pickled shallots will keep for up to 3 months.

Tips & Variations

To sterilise jars, run them through a dishwasher cycle or wash in hot soapy water, rinse well, and dry in a low oven before use.
If reusing jam jars, place a wax disc on top of the shallots before sealing to prevent the metal lid from reacting with the vinegar.
Try adding a few chili flakes for a spicy kick or substitute basil with fresh thyme for a different herbal note.

Storage

Store the sealed jars of pickled shallots in a cool, dark place for up to 3 months. Once opened, keep refrigerated and consume within 2-3 weeks. They can be enjoyed cold or at room temperature and make a great accompaniment to many dishes.

How to Serve

The image shows several glass jars filled with pickled vegetables placed on a white marbled surface. In the front left, there is a small jar with a yellow pickled mixture that looks smooth with small chunks and seeds visible, topped with some larger pieces of yellow vegetable. Behind it, a taller jar contains a similar yellow pickled mixture with a metal clip top and a spoon sticking out. To the right, a medium jar holds whole pink and white pickled onions in clear liquid, showing the round layers and smooth texture of the onions. The jars are arranged closely, with one clear jar lid placed flat on the surface in front of the onion jar. The overall colors are yellows, pinks, and clear liquids with a clean and simple presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular onions instead of shallots?

Yes, you can use small pearl onions or mild white onions as a substitute, but the flavor will be less delicate compared to shallots.

Do I need to sterilise the jars before pickling?

Yes, sterilising jars is important to prevent spoilage and ensure the pickles stay fresh and safe to eat for several months.