Pickled Shallots


  • shallots
  • salt
  • water
  • spiced vinegar


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 inch above the shallots. Allow to mature for 3 months before using. They are delicious with cheese or cold meats.