Summary

Ingredients

• 1 kg shallot (s), small
• 8 tablespoon olive oil
• 300 ml balsamic vinegar
• 4 tablespoon sugar, brown
• 7 carnation (s)
• 7 bay leaves
• 1 teaspoon salt
• 100 ml red wine

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Instructions

1. Place unpeeled shallots in a saucepan and cover with cold water. Bring to a boil, then cover and simmer on low heat for 7-10 minutes. Drain and peel the shallots.
2. Heat the olive oil in a pan on low heat. Add the peeled shallots and cook for 5 minutes. Add the balsamic vinegar, red wine, brown sugar, carnations, bay leaves, and salt. Cook on low heat for 15-20 minutes, stirring occasionally.
3. Layer the shallots and spices in jars, distributing the carnations and bay leaves evenly.
4. Bring the cooking liquid to a boil. Pour it over the shallots and spices in the jars while hot. Close the jars immediately.