Caramelized Shallot Pickle Recipe

By
Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019)." data-inline-tooltip="true"> Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author ofFood in Jars(2012),Preserving by the Pint(2014),Naturally Sweet Food in Jars(2016), andThe Food In Jars Kitchen(2019).
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Updated Mar. 26, 2019
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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.

Recipe Facts

4

(1)

Active:60 mins
Total:60 mins
Makes:3 half pints

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  • 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

Directions

  1. Peel shallots and slice them thinly.

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

  3. Stir shallots to coat them with butter.

  4. Add sea salt and sugar and stir again.

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

  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. 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.

Special equipment

non-reactive skillet

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