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Recipes
Margaret Browne
Thyme-pickled shallots
Ingredients:
- 850g shallots
- 2 tablespoons thyme leaves plus several sprigs
- 50 ml balsamic vinegar
- Extra virgin olive oil
- Poaching Liquid
- 700 mls white wine vinegar
- 700 mls water
- 1 tablespoon salt
- 2 tablespoons caster sugar
Method:
- Peel the shallots
- Bring the ingredients for the poaching liquid to the boil stirring until salt and sugar has dissolved
- Add the shallots
- Bring back to the boil
- Simmer for about 15 minutes
- You can use jam jars to store your pickle but for extra posh it is worth investing in a few preserving jars and you will have them for ever.
Anyway which ever you choose.
- Heat the jars
- Put in the sprigs of thyme then fill to about 2/3 with the drained shallots
- Pour in the balsamic vinegar and top with the olive oil
- Seal
- This pickle will last in the fridge for about 3 months
- Eat with slivers of cheese and crusty bread and a pile of lettuce leaves the liquid will serve as a dressing
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