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 on October 31st 2017 at 12:35:19

Message Thread

Finished pickling the onions last night. Chill Jelly, Gherkins, Mango Chutney to do next (General Chat) - shortfatb, Oct 31, 10:01:27
- I just tried my pickled chilli and onion mix (General Chat) - Worzel Scrimmage, Oct 31, 15:23:56
  - I love it when macho blokes when warned say they can eat anything hot (General Chat) - shortfatb, Oct 31, 16:24:00
    - oooh chilli jelly, that's an option I hadn't considered (General Chat) - Worzel Scrimmage, Oct 31, 16:49:46
      - I have but I need to look them up. (General Chat) - shortfatb, Oct 31, 17:36:15
- I've a load of shallots from the allotment. How do you pickle them if you do them? (General Chat) - Azteca, Oct 31, 10:50:56
  - Cut tops and bottoms off but as little as possible. Put in warm water to soak for 2 minute (General Chat) - shortfatb, Oct 31, 12:35:19
    - That’s a lot of sugar. (n/m) (General Chat) - Steve in Holland, Oct 31, 12:47:39
      - Yes, I like them with sweet vinegar and loads of chilli (General Chat) - shortfatb, Oct 31, 16:21:56

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