Cold Pickling

• 2.4 litres (4½ pints) water
• 225 g (8

Mix together half of the water with half of the salt. The shallots or onions can now be left to stand, unpeeled, in this brine for a minimum of 12 hours.

The shallots or onions can now be drained and peeled. Place in a fresh brine, using the remaining quantities of water and salt. These should now be left to stand for 3 days.

Drain and place in sterilized pickling jars (see