This is a good recipe for all those tiny shallots (which is how most of my shallots always end up!) the shallots are poached and it brings out the sweetness in them plus the balsamic vinegar.
850g shallots
2 tbs lemon thyme, plus sprigs. (i use lemon verbena)
50mls balsamic vinegar
400mls of extra virgin olive oil
now the poaching stuff
700mls white wine vinegar
700mls water
1and half tbs salt
1 and half tbs sugar
to make shallots easier to peel place in pan of boiling water for 1 min, drain, immerse them in cold water. slice off as little at root end as poss. slip shallot out of skin, pointy end remaining intact.
bring poaching ingredients to boil until sugar and salt dissolved, add shallots, back to boil then simmer 10 mins. drain and let moisture evaporate. add hebs to bottom of jars then shallots and herbs in layers. add balsamic vinegar and top off with olive oil.
only keeps for 3 months but makes a change.
Mmmm I like the sound of this and have loads of lemon verbena so look forward to trying this soon, thanks for sharing :)