Time to pickle my shallots

Well it's that time again, tomorrow will be taken up mainly with preparation to pickle my shallots. Peeling the shallots then putting them in brine for twenty four hours. Boil the pickling spices with the white vinegar, sterilize the jars. Then bottle them up on sunday.
I always prefer shallots to onions, so much better flavour.

 

how do you pickle them?

 

Brine????????

Your supposed to remove the water, not add it. I layer them in salt for 24 hours before pickling:thumb:

 

The brine does draw the water out of the shallots. My pickled shallots seem to have a reputation for flavour and crispness, so I can't see any reason to change

Misterroy, I just do what I have listed. I use white vinegar and buy a pack of standard pickling spices, bring it to the boil and leave covered for 24 hours same as the shallots. Then just drain off the brine, wash off the excess salt. Pack the into jars and cover with the spiced vinegar. I like white vinegar rather than malt as I like to keep a more natural colour.