Place the unpeeled shallots in a saucepan, cover just with cold water. Bring to the boil, then cover and simmer over low heat for 7-10 minutes. Drain the shallots in a sieve and peel them.
Saute the peeled shallots in a pan with the olive oil over low heat for about 5 minutes. Add the aceto balsamico, red wine, brown sugar and spices and cook over low heat for 15-20 minutes, stirring occasionally. Then layer the shallots into the jars, dividing the spices evenly among the jars. Bring the liquid to a boil again and pour hot over the shallots. Close the jars.
