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Pickled shallots

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Ingredients for 1 servings:

  • 1,500 g shallot(s)
  • 500 ml olive oil
  • 150 g brown cane sugar
  • 250 ml balsamic vinegar
  • 10 g salt
  • 5 g black pepper
  • 5 g dried herbs of Provence

Instructions

Working time approx. 45 minutes; Rest period approx. 14 days; Total time approx. 14 days 45 minutes

for a mixed starter platter

Peel the shallots, leaving them whole. Heat the oil, fry the shallots, add the sugar, and let them caramelize. Deglaze with balsamic vinegar, salt, pepper, and Provençal herbs. Sauté the shallots until tender (do not let them over-soften). Transfer to screw-top jars while still hot. Let them marinate for 2 weeks. Will keep for at least a year. For an appetizer platter with various pickled vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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