Pickled Shallots

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This week we also pickled our shallots, which have been drying in the allotment shed since harvest.  My first attempt at lemon-laced Blackberry Crumble may have made a grown man wince a few weeks ago, but pickling onions this week made a grown man cry.  No pain, no gain !  This is what we did.

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Put unpeeled shallots into a large bowl, cover with salt brine (4 pints water and 1tbsp salt) and leave for 24hrs.
Peel shallots and put back into fresh brine, leave for a further 24hrs.
Remove and wash with clean water.
Pack into sterilised jars, and fill with cooled spiced vinegar.
Admire. 🙂

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2 Comments Add yours

  1. Louise leng says:

    Wow looks easy. I’m going to have a go this weekend! Lovin the basket too!!

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