Pickled Shallots
| 1.25kg (2½ lb) shallots |
salt |
| 2 bay leaves |
4 tsp mustard seeds |
| 2 - 4 dried red chillies (optional) |
spiced vinegar to cover |
Peel off the outer skin of the shallots and
place in a non - metallic bowl and just cover with water. Drain off water
and measure. For every litre ( 1¾ pints) of water add 75 g ( 2½ oz) salt. Mix,
and pour over the shallots. Weigh down with a plate so that the onions are
completely submerged under the liquid. Leave for 24 hours.
Place the onions in the jar/s, add the bay leaves and the
mustard seeds, and pour in the spiced vinegar to cover by 2½ cm ( 1 in). The
pickles will be ready in 3 to 4 weeks. Be patient !
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