How do you pickle shallots successfully?

Question

How do you pickle shallots successfully?

Answer 1

Boil them for 5 minutes in spiced vinegar.  Put the shallots in jars and cover with the vinegar.  Seal the jars immediately.

Unlike shallots that have been cooked in brine, these don't need to be kept in the fridge.

Answer 2

http://www.bbc.co.uk/food/recipes/databa...

Take a look at the above link

Answer 3

Add some pickling spices to a couple of pints of malt vinegar, bring to the boil in an enamel or non-stick pan (i.e. one which won't be attacked by acid!) and simmer it for about half an hour. Then remove from the heat and allow to cool.

Meanwhile, make sure all your jars and their lids are spotlessly clean, then fill them with the peeled shallots. Cover to the brim with the spiced vinegar - and to be on the safe side, if any part of the lids is bare metal, put a piece of cling-film over the top of the jar before s******g down the lids.

I have NEVER had cause to do anything with the shallots (or pickling onions for that matter!) before or after peeling them - just make sure they are completely covered in the jars - and make sure each jar has a few of the spices in it too and neither do I dilute the vinegar with water.

Answer 4

Boil for five minuets.  

Answer 5

Boil vinegar with mixed spice.

Leave to cool.

Soak shallots in salted water.

Rinse.

Pach shallots into jars and cover with cooled spiced vinegar.

Cover and store for at least two weeks for flavour.

I pickle my own every year. They are much nicer than shop bought.