Pickled shallots in port wine

Name: Pickled shallots in port wine
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g + 1 pinch + 2 teaspoons sugar; 500 ml light port wine; 5 Stem(s) Thyme; 5 Branches of rosemary; 1 TABLESPOON light balsamic vinegar; 7-10 Tbsp Salt; 12 Shallots (approx. 40 g each); 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g + 1 pinch + 2 teaspoons sugar
500 ml light port wine
5 Stem(s) Thyme
5 Branches of rosemary
1 TABLESPOON light balsamic vinegar
7-10 Tbsp Salt
12 Shallots (approx. 40 g each)
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper

Directions

1
Put 40 g sugar with 2 tablespoons of water in a pot and cook to a golden brown caramel. Add port wine and 5 tablespoons of water. Wash the thyme and rosemary. Simmer in the port wine for about 10 minutes at medium heat.
2
Season with vinegar, 1 pinch of sugar and salt. In the meantime peel and halve the shallots. Brush the baking tray with oil and sprinkle with salt and 1 teaspoon sugar. Put shallots on the baking tray and season with salt, pepper and 1 teaspoon sugar.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Bring the stock to the boil again, fill the shallots evenly into the clean twist-off glasses, pour on the stock, seal well and place on the lid for approx. 5 minutes.
4
Store cooled glasses in the refrigerator. Shelf life 7-10 days. Shallots taste great with cheese and meat, for example.