Thyme-pickled shallots

Method

1 To make the shallots easier to peel, bring a large pan of water to the boil and cook them for 1 minute, drain, then plunge them into cold water. Slice off as little of the root end as possible, then slip each shallot out of its skin, leaving the pointed end intact. If the outer layer is tough, remove this, too.

2 Bring all the ingredients for the poaching liquor to the boil in a medium pan, stirring until the salt and sugar dissolve. Add the shallots, bring back to the boil and simmer for 10 minutes. Drain and leave for a few minutes for surface moisture to evaporate.

3 Put a couple of handfuls of thyme sprigs in the base of each jar. Fill with the shallots, scattering over the thyme leaves as you go. Pour over the balsamic vinegar, then fill to cover with olive oil. Seal and leave to cool. Invert the jars to bring up any air bubbles. Store in the fridge for up to three months. They can also be eaten as soon as they are made, though ideally give them 48 hours. Consume relatively soon after opening.