1½ kg small shallots
568ml distilled vinegar
350ml balsamic vinegar
140g golden caster sugar
1 tbsp salt
1 tsp pickling spice
1tsp of cinnamon
2tbsp of salt for the brine
Boiling water enough to cover the shallots
Tip the shallots into a large bowl and pour over a kettleful of boiling water with the salt to cover and leave overnight.
The following day, drain and peel the shallots.
Set the peeled shallots aside and place all the other ingredients 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 10 mins until just tender. Remove the shallots with a slotted spoon and place in sterilised jars. Then pour the vinegar over to cover the shallots. Seal the jars and leave for at least 3 days. Ideally these shallots are best when left over time. I will not be opening mine until christmas, so thats 8 weeks almost to mature. Fabulous.
