That's Shallot

Okay, first an apology for the badly titled post, I couldn't help it. Sometimes it's really difficult to think of a title, baked, baked again, more baking... see what I mean there's only so many ways to say 'Yes! I have been baking again, anyway I've not been baking this time rather I have been pickling, my one and only follower on here expressed a desire to pickle some shallots and I thought why not have a go as well. I've not made pickled onions for years and I had forgotten what an eye watering experience it is. In this case it was shallots but the method is the same.

2.5Lb's Shallots/Onions
Salt
Vinegar
Pickling spices

You can also add bay leaves, dried red chillies and mustard seeds to the jar when you place the shallots/onions in there.

Place the shallots/onions in a bowl and pour boiling water over them, when they are cool enough to handle, top and tail them, peel the outer skin off and place in another bowl. It was at this point that my eyes began to water, fortunately I wear contact lenses which seem to stop the worst of the effect of peeling so many shallots. once you have your shallots/ onions peeled you need to soak them in a brine solution for about 24 hours. The brine solution is made up by adding 2.5 grams of salt to every pint of water required to cover the shallots/onions.  Weigh the shallots/onions down by placing a plate on top of them. When you are ready to pickle you will need to have a  hot sterilised jar prepared. Place the vinegar in a non corrosive pan along with any spices you wish to use, these are best kept in a small muslin bad so that they are easy to fish out when finished with. Heat the vinegar slowly, remember to have the extractor fan going or the windows open as once the vinegar begins to boil it will make a strong smelling vapour cloud.  Wash the shallots/onions in cold water to remove any of the salt and place them in the sterilised jar, bring the vinegar to a boil for about five minutes, fish out the spice bag and pour the vinegar over the shallots/onions, seal the jar. They should be ready to eat in about four weeks, keep the jar in a cool dark place.

I weighed the shallots down in the jar by putting a sterilised glass ramekin dish on top, otherwise they would have floated, I'm looking forward to tasting these in about a month's time. The shallots weren't the only thing I've been making, mango chutney and lime pickle were also on the production line.