Pickled Shallots And Garlic In Balsamic Vinegar

1. 1

   Separate the garlic into individual cloves. Peel each garlic clove, leaving it whole.

2. 2

   Mix the salt and the cold water together in a large bowl until the salt has dissolved, making a brine solution.

3. 3

   Place the onions and garlic in the brine and leave for 12 hours. Rinse and pat dry.

4. 4

   Place the onions and garlic, mixed together, in sterilised bottles or jars.

5. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.