Pickled Shallots

[jackal10]

Pickled Shallots

• 4 lb Shallots, preferably home-grown
  
• 6 oz salt
  
• 3 pt water
  
• 2 tsp Black peppercorns
  
• 10 cloves
  
• 4 bay leaves
  
• 2-1/2 pt Malt vinegar
  
• 4 oz caster sugar
  
• 16 Fresh Ginger slices (optional)
  
• dried Birds Eye Chilis
  

Peel the shllots and trim the root end (and stalk if any)

This is the biggest hassle. Doing it in a bowl or water keeps the smell down

Soak the shallots in a brine made from the salt and the water for 24 hours. Meantime put the spices and sugar in the vinegar and bring just to the boil, then remove from the heat. Let cool to room temperature, and strain out the spices.You can use white or brown vinegar depending how you want them to look.

Pour off the brine and rinse well. Dry on a tea towel.

Pack the shallots into glass jars, Add ginger and chilis if liked, and a decorative Bay leaf.

Seal with a vinegar proof lid (I use french clip-on preserving jars). Store for at least a month before eating.

The will keep, if allowed to do so, for at year in a cool dark place

Keywords: Side

( RG522 )