Bob Hobden wrote:

: Wash and sterilise your jars, let them cool, peel your shallots/onions pop
: them straight into the jar with some pickling spice and top up with good
: vinegar (Sarsons).

I'd question the product placement. If you mean sarsons pickling vinegar,
then ok. Many other vinegars work too. You need a good strong vinegar.
Many cheap vinegars sold for fish 'n chips etc are not strong enough.
I use an organic cider vinegar - when the pickles are finished I use up
the vinegar in making chutneys.