"David W.E. Roberts" wrote
gherkin crop is going O.K. so I thought I would look up pickling.

http://www.astray.com/recipes/?search=Pickles has three variants of the
same
recipe and they all take four days of boiling, draining, boiling, draining
etc.

Is all pickling like this?

I thought you just boiled them up to sterilise them then shoved them in
pickling vinegar!


Some say that about pickling shallots, boil the vinegar etc, why? Just top
and tail, peel and drop into a sterilised jar with spices to taste topping
up with good quality Malt Vinegar, seal and store in a cool dark place
(under the stairs).
Just finished some from two years ago, still good and crisp.
Actually that's a job for the first bad weather day as the shallots are dry
now.

--
Regards
Bob
in Runnymede, 17miles west of London, UK