Hot Pickling

• 1 kg (2¼ lb) small shallots or onions, unpeeled
• 100 g (

Bring the shallots to the boil in plain water and cook for 2–3 minutes. Drain and peel. Sprinkle and roll in the salt and leave to dry-marinate for 24 hours.

After 24 hours, wash the onions well. Cover with the spiced vinegar and bring to the boil. Cook for 6–8 minutes before spooning the shallots into sterilized jars (see Note). Pour the spicy vi