Ingredients

The following ingredients have 4 Servings
  • 1 ½kg small shallot or pearl onions
  • 1l white wine vinegar
  • 150ml olive oil
  • 600ml water
  • 140g golden caster sugar
  • 1 tbsp salt
  • 1 tsp black peppercorn , cracked
  • 2 handfuls basil leaves
  • 100ml balsamic vinegar

Instruction

  • Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
  • Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 8-10 mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars (see Know-how, below), then boil the liquid vigorously for 5 mins. Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least 3 days. Will keep for up to 3 months.