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.
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.