Pickled Shallots and Garlic in Balsamic Vinegar

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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