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Margaret Browne

Thyme-pickled shallots

  • 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
  • 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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