This year we have a good crop of shallots which are now ready to harvest. Each year we store some for use in recipes such as Beef Bourgignon. We also pickle some for use with a ploughmans lunch or with cold meats and salads. Pickled properly they remain crisp for two years.This is a good time to pickle shallots for use in the year ahead.
Aprrox 5 kg shallots
2- 3 litres of brown spiced malt vinegar
First make some brine.
BRINE=8 OZ SALT DISOLVED IN 4 PINTS OF WATER APPROX 200g salt to 2 litres of water
PEEL THE SHALLOTS
Place them in a large china or glass bowl and pour the brine over them and leave them to stand for 24 to 36 hours. Cover them with a cloth.
Drain them thoroughly and put them on a dry cloth to remove suface moistsure.
pack them into sterile pickling jars and pour cold spice vingear over them.
screw the lids on the jars and store them in a cool dry place in the dark for at least four months.
They should be ready to use at Christmas