I soak them in brine for 24 hours first. Apparently(?) that way they keep
longer.

Jeanne
"Bob Hobden" wrote in message
...

" Jeanne Stockdale" wrote
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?

No, as long as the brown outer skins are off it's OK.
Don't you pickle them a jar at a time, i.e. peel them and pop them
straight
into a sterilised jar until it's full, top up with spices and vinegar and
seal?

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