pickled shallots

[trish60]

In December I pickled some shallots in white balsamic vinegar & honey. They were delicious and I wondered if I could use the same vinegar again as even buying it from Lidl it was rather expensive.

[sarraceniac]

I pickle my shallots in the more common black balsamic Trish. I use it twice but think that the second time it is slightly less acidic. If you don't intend to keep them for too long though I think you will be OK.

[stella]

I use mine twice and they are fine. But I think probably not quite the same.

[trish60]

I pickle my shallots in the more common black balsamic Trish. I use it twice but think that the second time it is slightly less acidic. If you don't intend to keep them for too long though I think you will be OK.

Thanks for the advice. Don`t usually have a problem with keeping them for too long:- more a problem of where to hide them so they don`t disappear!!

[Two_Sheds]

Apparently you can reuse the juice (but not in this house, OH drinks it) How to reuse PICKLE JUICE | eHow.com

[sarraceniac]

Apparently you can reuse the juice (but not in this house, OH drinks it) How to reuse PICKLE JUICE | eHow.com

Not in this house either TS. That is an all American site where they cook things before they pickle them. (I know, I lived there). And pickled cooked onions leave something to be desired to the Brit. pallet. Even Dill pickles are fermented before pickling, which is why they are not all that crisp. Prefer gherkins.

[leicestershirelass]

In December I pickled some shallots in white balsamic vinegar & honey. They were delicious

sounds worth trying .... any chance of posting the recipe or if on the internet the web address

thanks

[trish60]

Didn`t really have a recipe as I`d bought a container of white distilled pickling vinegar in the market so didn`t have to mess around with heating up the pickling spices with the vinegar. Mixed this with equal amounts of the balsamic & large spoonful of honey & poured over the shallots which had been salted overnight then rinsed.Put a chilli & some peppercorns in the jar
I realise this isn`t much help so I did find this one on the internet.
• 2lb/900g shallots or small pickling onions
• 20z/50g salt
• 1 blade mace
• 12 allspice berries, lightly crushed
• 1 tsp whole cloves
• 1 large cinnamon stick
• 12 black peppercorns
• 1 small piece root ginger, peeled & sliced
• 1 ½ pints/900ml distilled malt vinegar
• 2 tbsp clear honey
• ½ pint/300ml balsamic vinegar
Method
Peel the onions/shallots and place them in a large glass or ceramic bowl with the salt. Stir well to coat the onions, then cover and leave for 24 hours.
Tie the spices in a muslin bag, put into a saucepan with the distilled vinegar and bring to the boil. Remove from heat, and leave to cool overnight. Remove the spices and add the balsamic vinegar and honey to the cold liquid.
Rinse the onions well and pat dry with absorbent kitchen paper. Pack into sterilised jars and add enough spiced pickling vinegar to cover completely. Seal and store for at least two weeks before using.

[leicestershirelass]

thanks ever so much Trish, looking forward to giving it a try when my shallots have grown !

[trish60]

Got mine reduced to 80p a kilo in the coop this week!