Pickled Shallots and Garlic in Balsamic Vinegar

This recipe combines shallots, garlic and balsamic vinegar to make a flavourful relish, delicious with cheese or cold meats. Time does not include salting and cooling.

• Ready In: 35 mins
• Yields: 1 pound, approx

Ingredients

• 2  large heads of garlic
• 2  ounces salt
• 2 1⁄2 cups water
• 1  lb shallot, peeled and left whole
• 1  quart  cheap  balsamic vinegar
• 2  teaspoons soft brown sugar
• 1  bay leaf
• 1⁄2 teaspoon  pickling spices

Directions

1. Separate the garlic into individual cloves. Peel each garlic clove, leaving it whole.
2. Mix the salt and the cold water together in a large bowl until the salt has dissolved, making a brine solution.
3. Place the onions and garlic in the brine and leave for 12 hours. Rinse and pat dry.
4. Place the onions and garlic, mixed together, in sterilised bottles or jars.
5. In a non-reactive pan, heat together the balsamic vinegar, sugar, bay leaf and spices and simmer for 5 minutes. Strain and cool.
6. Pour the spiced vinegar over the onions and garlic covering them completely. Cover the bottles or jars and leave for 3 months before using.