Pickled shallots and garlic in balsamic vinegar
By: Lotte Duncan From: Good Food Live
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Pickled shallots and garlic in balsamic vinegar
- Prep time:
- 30 mins, plus 12 hrs salting plus cooling
- Cook time:
- 5 mins
- Serves:
- Makes approximately 500g pickled shallots and garlic
Lotte Duncan combines shallots, garlic and balsamic vinegar to make a flavourful relish, delicious with cheese or cold meats
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Ingredients
- 2 large heads of Garlic
- 50g Salt
- 570 ml water
- 450g Shallots, peeled and left whole
- 1 litre cheap Balsamic vinegar
- 2 tsp brown sugar
- 1 Bay leaves
- ½ tsp pickling spices
Method
1. Separate the garlic into individual cloves. Peel each garlic clove, leaving it whole.2. Mix the salt and the cold water together in a large bowl until the salt has dissolved, making a brine solution.
3. Place the onions and garlic in the brine and leave for 12 hours. Rinse and pat dry.
4. Place the onions and garlic, mixed together, in sterilised bottles or jars.
5. In a non-reactive pan, heat together the balsamic vinegar, sugar, bay leaf and spices and simmer for 5 minutes. Strain and cool.
6. Pour the spiced vinegar over the onions and garlic covering them completely. Cover the bottles or jars and leave for 3 months before using.
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Latest Comment
I'm rating this as 5 star because although it is easy and a matter of taste, I just love decent pickles. This one is unusual and allowed me to use my own shallots and garlic and bay. No need to buy expensive balsamic either. Supermarkets own brand is just great.