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Sweet Pickled Shallots

Started by MacEggs, September 02, 2013, 01:16:54 PM

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MacEggs

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!






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A: When you are not allowed to question it.

Chasing_smoke

Those look great!


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Hogsy

They look really good Mac
Thanks for the write up I might give them a try
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Jocool

They look good.

I tried my hand at pickling turnips but went nuts with the sugar and garlic. I'll have to give it another crack soon.

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If it breathes, we can cook it!

MacEggs

You all say they "look" good ... they taste amazing! Great vinegar bite, which I like.  :D Nice sweetness.

I like the pickling vinegar, as it's 7% acid. Not sure if it's available in the US or Oz.  ???

These are easy to do up. Not too time consuming, which is nice.  :)
Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

Jocool

I've never seen pickling vinegar. But then, I have never looked for it. So is it different because of a higher acidity level?

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If it breathes, we can cook it!

MacEggs

Quote from: Jocool on September 03, 2013, 10:43:30 PM
I've never seen pickling vinegar. But then, I have never looked for it. So is it different because of a higher acidity level?

Sent from another planet using Mental Telepathy.

Most white vinegar is 5% acid level. The pickling vinegar has that extra bite @ 7%. It's good stuff!
I just picked up four 5 Litre jugs at Costco. Got some work to do.

Here are 2 brands I can get here in Canada.








Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.