Caramelized Shallot Pickle Recipe

1. 1

   Peel shallots and slice them thinly.

2. 2

   Melt butter in a large skillet over low heat. When it foams, add sliced shallots.

3. 3

   Stir shallots to coat them with butter.

4. 4

   Add sea salt and sugar and stir again.

5. 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.

6. 6

   Once the shallots are greatly reduced, raise heat to medium-high and add rosemary, pepper and balsamic vinegar.

7. 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.

8. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.