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