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1
To peel shallots, place in bowl, pour boiling water over, allow to stand for two or three minutes, then peel carefully.
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2
Place shallots in clean bowl, pour over sufficient cold water to cover, add salt, stir, cover, leave overnight.
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3
Drain, rinse, drain again, place on kitchen paper to absorb water.
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4
Place in jar, add vinegar to cover, pour vinegar into saucepan, add 1 tablespoon demerara and one ounce pickling spice per pint of vinegar, bring to boil, simmer for 5 minutes, allow to cool.
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5
At this point you can either strain the vinegar over the shallots, or as dad said 'leave the spices in' If you like your pickles to bite back add a couple of dried chillies..
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6
Ensure shallots are covered,.cover with lid.
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7
Label with date, Place in a cool dark place for at least one month, mine are for Christmas !
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8
Great with cheese or cold meats.
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9
You can use button onions or pearl onions,if using pearl onions substitute white vinegar for malt and omit sugar.
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10
My sister reminded me of dads alternate to extra chillies, add a piece of root ginger ( fresh or dried) or a good pinch of ground ginger.
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11
(Add at step 5) if you like a real bite, add ginger and chillies !
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12
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