" Jeanne Stockdale" wrote in message
...
I have just started the laborious job of peeling our shallots ready for
pickling. I notice that a lot of them are quite green. Is this normal?
Do I
need to keep peeling back until there is no green left?

Green is fine, in fact I personally think the greener ones make crisper
and tastier pickled onions.


--

Chris Thomas
West Cork
Ireland