Pickled Onions
The original and the best! . Fills approx. 3 x 300 ml jars.
convert
measurements
1 kg English shallots
100 g sea salt
1 litre water
750 ml spiced pickling vinegar (see recipe
or ready-made)
1. Peel and trim the shallots carefully so that they remain whole. Put them in a
large non-metallic bowl.
2. Mix the salt and water, and pour over the shallots so that they are
covered completely.
Leave to soak for 24 hours, stirring occasionally.
3. Rinse well under cold running water, and drain thoroughly on kitchen
paper.
4. Pack the shallots into sterilized jars, leaving 2.5 cm room at the top.
Pour over the spiced vinegar, to cover by over 1 cm. Tap the jars to remove any
trapped air.
5. Seal jars tightly. Store in a cool dark place for 4 weeks minimum, to
allow flavours to mature.
It's a rare person who wants to hear what he doesn't want to
hear.
- Dick Cavett