Topic: Pickling shallots (for Chloe)

[Hyacinth]

I've done a search amongst my books & this is my mother's recipe, but there must be many more..

for 3lbs shallots

brine made out of abt 9oz rock salt & 3.5pts water
3.5 pts of white malt vinegar
1 teaspoon each allspice, juniper, black peppercorns & mustard seeds
couple of bay leaves
6 oz light brown sugar

Dissolve the salt in the water over a low heat & leave to cool. Add shallots (peeled, natch 8)) & leave for 24 hrs.

Next day, put vinegar, sugar, spices & bay into a saucepan, bring to the boil & cool.

Drain shallots & put into jars. Pour over the infused vinegar (I remember Mum didn't strain it). Leave for at least 3-4 wks in a cool dark place before eating.

And they'll still be good at Christmas  ;D

How are you planning to peel your shallots? If you're not planning to immerse them in boiling water & rub off the skins, I've got this really neat way of peeling them - wearing loads of mascara - with nary a tear in sight.. ::)

Lishka

[Suze_O]

Mascara - with not a tear in sight?

[Suze_O]

Puter closed down before message properly posted  Argh.

Was going to say, why are blokes like mascara?  'Cos they run at the first sign of emotion.

[Hyacinth]

so, for the men,  too ;) , here's my Top Tip for the  Stoical Skinning of Shallots..

Tear some bread & ram it in your mouth between the inner part of your top lip and gum. Peel onions. No tears!!

You have to keep replacing the bread as it gets soggy, and you'll look stoopid, but it works!!

Saw it on that quirky 15mnt programme about Top Tips once - and thought it was a con....but it's not. Amazing! Lishka

[tim]

ciabatta, I presume? - Tim