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

Well we have just finished a jar that was two years old and the shallots
were still crisp, crisper and a lot tastier than those fresh for the
supermarket. In all the years we have used this very simple method of,
peeling straight into the jar, adding our own spices and using plain Sarsons
malt vinegar, only one jar has ever gone soft.

13x 1ltr jars this year. :-)

Indegestion anyone?

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