graham wrote:
"Bob Hobden" wrote in message
...
"Compo" wrote ...
I have now harvested my shallots and wonder if anyone can adise on the
best way to pickle them, please?

I have tried the Mrs. Beeton's recipe and found it ok but I would like
to try other recipes too.

We just peel and place in clean sealable jars, sprinkle a good heaped
tablespoon of pickle spice in together with a dried chilli or two
(optional for heat), and top up with good quality malt vinegar. Seal and
leave for 6 weeks or more if possible, in our experience they will stay
crisp and good for a couple of years or more.
We do not use salt as we try to keep that to a minimum in our diet.
--
I've done it that way but Mum always boiled the vinegar + spices first (then
cooled before using). I don't know why people salt or brine their
onions/shallots before pickling. It's not necessary. Mum never did and hers
were always crisp but friends tried the brining method and they turned
sloppy in no time.
Can you still buy ready-spiced pickling vinegar in the UK? Pickling spices
here in Western Canada are usually loaded with dill for pickling cukes
(there is a large number of people of Polish/Ukranian heritage here).
Graham


Being a lazy person I simply follow Bob's way but just add pickling
vinegar from Tesco, tastes fine to us.