Balsamic pickled shallots

recipe

Balsamic pickled shallots

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In Italy they use small, squat onions, but I've swapped them for shallots - a little milder and a lot easier to find. I always make this in large batches and give a few jars away. But if the idea of peeling all those shallots is daunting, the recipe can easily be halved. The onions are perfect partners for a creamy blue cheese (Barney Desmazery, Good Food team)

Ingredients

1.5kg/3lb 5oz small shallots or pearl onions
1 litre/1 3/4 pints white wine vinegar
150ml / 1/4pt olive oil
600ml/1pt water
140g/5oz golden caster sugar
1 tbsp salt
1 tsp black peppercorns, cracked
2 handfuls basil leaves
100ml / 3 1/2fl oz balsamic vinegar

Preparation: 60 Cook Time: 30 Total Time: 90min

Directions

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Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for mins.
Drop the shallots into the pan and simmer for mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars then boil the liquid vigorously for mins.
Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least days. Will keep for up to months.

Source: BBC Good Food Magazine