Shallots in Red Wine Vinegar

They can be used as a starter dish, and they also pair well with crusty bread, roasted meat, or grilled delicacies.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 360 g Shallot

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 8 spoon Vinegar, red wine

  • 2 spoons Sugar, white

  • 1 spoon Honey

  • 3 spoons Oil, plant, sunflower

  • 800 ml Water

Steps

  1. Peel the shallots. Place a pot on the stove and pour about 800 ml of water into it, salt to taste, and wait for it to boil. Blanch the shallots in the boiling water for 5 minutes, then drain them thoroughly over a bowl to catch the liquid.

  2. Immediately rinse the shallots with cold water and dry them well. Place a larger pot on the stove, heat the oil in it, and sauté the shallots over medium heat for about 5 minutes. Stir them several times so they brown evenly on all sides. Be careful not to burn them! Place a smaller pot on the stove, heat the vinegar in it, and dissolve the honey.

  3. Sprinkle the shallots with sugar, then season with salt and pepper to taste. Add the vinegar with honey, the water in which they were blanched, and cook in the uncovered pot for about 5 minutes. Stir the shallots well several times during cooking.

  4. Divide the shallots along with the liquid into the cleaned pickling jars and seal them immediately. Let the contents cool, then store the jars in a dark place.

Nutrition Information (Per 100g)

  • Calories: 62.56 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 13 g
    • Sugars: 0 g
  • Protein: 1.57 g
  • Fiber: 0 g

Advice

We use regular glass jars with a flawless screw-on lid. Remember that when storing hot preserves in jars, it is sufficient to wash them thoroughly beforehand. In all other cases, the jars must be sterilized first. To do this, place the washed jars in a larger pot of boiling water. Cover the pot and let the water boil for about 5 minutes. Then remove the pot from the stove and leave the jars in the hot water until ready for use. The amount of ingredients in this recipe is enough to prepare two jars of pickled shallots.