Cut tops and bottoms off but as little as possible. Put in warm water to soak for 2 minute

Peel in the water to stopping the first layer dying out. Put in tray and cover with salt and leave overnight. Rinse and dry pack in to sterilised jars. I heat 400kg of sugar with 1.2 litres of cider vinegar but do what you fancy. Bring to nil and pour over shallots. Add chilli, herbs, spices etc to taste. Put lids on and leave for at least 3 weeks

Posted By: shortfatb, Oct 31, 12:35:19