I haven't made these for awhile. They are fantastic!
I think next time I will slice them prior to going into the jars. And I won't blanch them in the pot.
3 lb bag of shallots (COSTCO)
2 cups balsamic vinegar
2 cups pickling vinegar
1 cup water
½ cup brown sugar
A few bay leaves
Boil a kettle and cover the shallots in boiling water for no more than 2-3 minutes.
Drain the water.
Cut the "tops and tails" off the shallots.
Having been in the hot water, the skin should come off easily.
Put the liquid, sugar and a few bay leaves in a pot and bring to a boil.
Add the peeled shallots and simmer for 5-15 minutes (depending on desired crispness).
I wanted them crunchy, so I simmered for about 7 minutes.
Put a new bay leaf in each jar,
added shallots, then hot brine, and sealed.
I used two 1 litre jars.
The shallots fit perfectly in the jars.
I had a very small amount of brine remaining.
Probably use it for salad dressing or something.
After about 6 weeks. Delicious!