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Easy
By Audrey Ellis
Published 1971
Rub off the outer skins but do not peel the shallots. Immerse in a brine solution, using ½ lb. salt to 4 pints water. Leave overnight. Remove from the brine and peel, using a stainless steel knife, or they may discolour. Cover with fresh brine, and leave for a further 24 hours. Drain thoroughly and pack tightly into jars. Cover with cold spiced vinegar, making sure the vinegar comes at least ½