I harvested my shallots today.
I now have them drying off in my greenhouse because of lack of space
elsewhere.
If you want to pickle your own shallots, don't forget to salt them
well overnight before rinsing well and putting them in malt vinegar
tony
www.caterpillarfountain.co.uk

On 24/07/2011 23:11, tony wrote:
I harvested my shallots today.
I now have them drying off in my greenhouse because of lack of space
elsewhere.
If you want to pickle your own shallots, don't forget to salt them
well overnight before rinsing well and putting them in malt vinegar
tony
www.caterpillarfountain.co.uk
I've only ever peeled mine and put them in pickling vinegar, find them
crisp and fine.

--
Residing on low ground in North Staffordshire

"tony" wrote ...

I harvested my shallots today.
I now have them drying off in my greenhouse because of lack of space
elsewhere.
If you want to pickle your own shallots, don't forget to salt them
well overnight before rinsing well and putting them in malt vinegar
tony
www.caterpillarfountain.co.uk


You salt them is you want to, we never have and ours are always nice and
crisp and last well if we let them. Do you know why you salt them?
There was some discussion here a few years back on the same subject and from
memory both sides agreed to differ.

--
Regards
Bob Hobden
W.of London. UK

On Jul 25, 11:03*pm, "Bob Hobden" wrote:
*Do you know why you salt them?
There was some discussion here a few years back on the same subject and from
memory both sides agreed to differ.

Surely the idea is to draw water, which is then replaced from the
vinegar, enhancing the taste?

"bobharvey" wrote ...

"Bob Hobden" wrote:
Do you know why you salt them?
There was some discussion here a few years back on the same subject and
from
memory both sides agreed to differ.

Surely the idea is to draw water, which is then replaced from the
vinegar, enhancing the taste?

Yes, but does it work, is it necessary? Does it remove flavour with the
water?
I know the commercial manufacturers do it but they have different criteria,
they want their product ready for market quickly, we don't have that
criteria and are quite happy to let them sit in the larder for 3+ months
maturing slowly before using. (Especially if it means less salt)

-- Regards
Bob Hobden
W.of London. UK