This week the Weekend Herb Blogging returns from Mumbai, India, where Tony did a great recap. Kalyn, the woman behind this great event, does the recap in Salt Lake City, Utah.

Last week I got some shallots from my mother in law. She growed them in her garden. If this article is to be believed shallots tend to be considerably more expensive than onions, especially in the United States where they are almost exclusively imported from France.

In my kitchen onions or shallots are used very often. It is said that every second German dish contains onions or shallots. Onions and shallots are appetizing, versatile wholesome , but also breathtaking ingredients.

While I was ironing the laundry I watched TV and saw a German cook show called “Das perfekte Dinner” with an interesting sounding recipe: Hühnchen mit Balsamico-Zwiebeln – Chicken with Balsamico onions. So I decided to pickle my shallots, that I am well prepared, if I try to duplicate the recipe for my family.

Balsamico shallots – Pickled shallots

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Balsamico shallots – Pickled shallots
Categories: Preserving
Yield: 3 Jars à 375 ml und 1 jar à 230 ml

100 grams Shallots
8 tablesp. Olive oil
200 ml Balsamic vinegar
4 tablesp. Brown sugar
7 Cloves
7 Bay leaves
1 teasp. Salt
200 ml Red wine

============================ SOURCE ============================
Chefkoch
— Edited *RK* 08/19/2006 by
— Ulrike Westphal

Give the unpeeled shallots in a saucepan and cover with water. Bring
to a boil, cover saucepan with a lid and simmer for 7 to 10 minutes.
Give shallots into a sieve, drain and peel.

Stew the peeled shallots on low heat in olive oil for about 5
minutes. Add the balsamic vinegar, red wine and sugar and spices.
Cook for 15 – 20 minutes, stirring ocasionally.

With a slotted spoon divide the shallots and spices into the jars.
Bring the liquid to a boil again and pour over the shallots full to
the brim. Close the jars and let cool on the lids.

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