Shallots
Wednesday, October 12th, 2016I havested my shallots. The red sun did better than the golden ones. So I’ll be trying more red sun next year.
I’ve pickled them according to a recipe my mum gave me.
Use red english shallots if possible.
Peel and top and tail them. Wash thoroughly in cold water a couple of times and then dry them off. Place the shallots in a large china bowl and cover with salt. Leave for a day covered – use a plate if you don’t have a lid for the bowl.
Wash off all the salt and rinse under the tap. Dry them carefully. Pack them into jars tightly and add a pinch of pickling spice – but not too much! Add the pickling vinegar which has been sweetened with demerara sugar to taste. Ensure the shallots are all covered and then lid the jars. Place in a dark cupboard and leave for 3-6 weeks before eating.
