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Caramelized Shallot Pickle
This caramelized shallot pickle is a fun condiment for a cheese plate or a salad of sturdy lettuce. Try it on a burger or as part of a homemade pizza party.
Caramelized Shallot Pickle
About This Recipe
| Yield: | 3 half pints |
| Active time: | 1 hour |
| Total time: | 1 hour |
| Special equipment: | non-reactive skillet |
| This recipe appears in: | In a Pickle: Caramelized Shallot Pickle |
Ingredients
- 2 pounds shallots
- 2 tablespoons butter
- 2 teaspoons sea salt
- 2 tablespoons granulated sugar
- 1 tablespoon minced rosemary
- 1/4 teaspoon freshly ground pepper
- 3/4 cup balsamic vinegar
Procedures
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1
Peel shallots and slice them thinly.
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2
Melt butter in a large skillet over low heat. When it foams, add sliced shallots.
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3
Stir shallots to coat them with butter.
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4
Add sea salt and sugar and stir again.
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5
Simmer shallots, stirring regularly, until they are deeply brown and reduced in volume by at least half. This should take between 30-45 minutes. If they begin to stick during cooking, add a splash of water to prevent browning and encourage softening.
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6
Once the shallots are greatly reduced, raise heat to medium-high and add rosemary, pepper and balsamic vinegar.
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7
Cook shallots for 6-8 minutes over medium-high heat, stirring constantly, until the vinegar has reduced and the shallots don’t look at all watery.
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8
When it’s finished cooking, serve with goat cheese, burgers or draped over sturdy salad greens. It will keep in the fridge for 7-10 day and freezes well for up to 6 months.
