Had a hankering for decent pickled onions… but it’s either the wrong time of year or the stores have decided not to stock them… either way I thought I’d try pickling shallots for a change.
Never tried pickled shallots… no idea how they’ll turn out… but what the hell 🙂
I’ve made up a pickle vinegar mix that ought to overcome even the subtlest shade of onion flavour… just in case. To 3 litres of white vinegar I’ve added 3 teaspoons of cloves, 3 teaspoons of black pepper, a 6 cm chunk of peeled ginger, 3 cinnamon quills, 3 fresh red chillies and a half cup of caster sugar (I was going to use jaggery but couldn’t hack it :().
It’s simmered it gently for 10 mins and is currently cooling… the house *stinks* of vinegar and spices so we’re off shopping for the afternoon.
Still… even allowing for the stink… I’m quite looking forward to testing this lot 🙂
I also decided to make some more pickled beetroot… I prefer my own to the store bought version… more on that later. Right now it’s time to go!
The Eclectic Interweb 
Aah, the smell of pickling vinegar! It has even cut through my flu-ridden nostrils. I can never resist a Food Blog.
Did you use a wet brine on the shallots, or just sprinkle salt on? You did use salt somehow, didn’t you?
That reminds me, I have a jar of silverskin onions which I pickled a while ago, should be just ready…
Forgot to mention that part… but yes… soaked them overnight in a strong salt solution. I don’t want them sprouting (or rotting) in the jars thanks 🙂