Shallots marinated in balsamic vinegar

• small shallots↗1 ½ кг kg

  or pearl onions

• white wine vinegar↗1 л l
• olive oil↗150 мл ml
• water↗600 мл ml
• golden fine sugar↗140 г g
• salt↗1 ст. л. tbsp
• black peppercorns1 ч. л. tsp

  ground

• handfuls of basil leaves2
• balsamic vinegar↗100 мл ml

Step-by-step instructions

1. 1

   Place the shallots in a large bowl, cover them with boiling water (about a kettle), let sit for a minute, then drain. When they cool to touch temperature, sit down, turn on the radio and start peeling.

2. 2

   Set the peeled shallots aside, and in a large pot combine all the other ingredients except the balsamic vinegar. Bring to a boil, reduce heat and simmer for 3 min. Add the shallots and simmer for 8‑10 min until tender. Using a slotted spoon, transfer the shallots and basil leaves into sterilized jars (see “How to do it” below), then vigorously boil the liquid for 5 min. Turn off the heat, stir in the balsamic vinegar, pour it over the shallots to fully cover them. Seal the jars with lids and let stand for at least 3 days. They can be stored for up to 3 months.