Pickled shallots

Pickled shallots

Pickled shallots

It was a pleasant surprise to find how easy it is to pickle shallots. Top/tail and de-skin them, leave in salt water overnight. Then pack them into jars and pour pickling vinegar over. Job done.

They say to leave them for four weeks before using. Looking forward to slicing a couple over a leafy salad or even cheese on toast!

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