Description
Deliciously tangy and sweet balsamic pickled shallots, perfect as a flavorful condiment or accompaniment to charcuterie boards and salads. These pickled shallots are tender, infused with aromatic basil and balanced with a vinegar-sugar brine enriched with olive oil and cracked black peppercorns.
Ingredients
Scale
Shallots
- 1½ kg small shallots or pearl onions
Pickling Liquid
- 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
Instructions
- Prepare Shallots: Place the shallots into a large bowl and pour over a kettleful of boiling water. Let them stand for one minute to soften the skins, then drain and, when cool enough to handle, peel the shallots carefully. Set aside.
- Make Pickling Brine: Combine the white wine vinegar, olive oil, water, golden caster sugar, salt, cracked black peppercorns, and basil leaves in a large saucepan. Bring this mixture to a boil, then reduce the heat to a simmer.
- Cook Shallots: Add the peeled shallots to the simmering brine and cook gently for 8-10 minutes until the shallots are just tender but still hold their shape.
- Fill Jars: Using a slotted spoon, transfer the cooked shallots and basil leaves into sterilized jars, ensuring they are evenly distributed.
- Reduce Brine: Boil the remaining pickling liquid vigorously for 5 minutes to concentrate the flavors and slightly thicken the syrup.
- Add Balsamic Vinegar: Remove the saucepan from heat and stir in the balsamic vinegar thoroughly.
- Seal and Store: Pour the hot pickling liquid over the shallots in the jars to fully cover them. Seal the jars tightly and leave them for at least 3 days before using. The pickled shallots will keep well for up to 3 months when stored in a cool, dark place.
Notes
- Sterilize your jars by running them through the dishwasher or washing them in hot soapy water, rinsing well, and drying in a low oven.
- If reusing old jam jars with metal lids, cover the pickle with a wax disc first to prevent the metal from reacting with the vinegar.
- Use small shallots or pearl onions for best texture and flavor.
- These pickled shallots add a punch of flavor to salads, sandwiches, and cheese boards.
- Allowing the shallots to pickle for at least 3 days ensures maximum flavor infusion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: balsamic pickled shallots, pickled onions, balsamic vinegar pickles, quick pickled shallots, Mediterranean condiments, homemade pickles
