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Pickle Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Pickled Shallots

1.25kg (2� lb) shallots salt
2 bay leaves 4 tsp mustard seeds
2 - 4 dried red chillies (optional) spiced vinegar to cover

    Peel off the outer skin of the shallots and place in a non - metallic bowl and  just cover with water. Drain off water and measure. For every litre ( 1� pints) of water add 75 g ( 2� oz) salt. Mix, and pour over the shallots. Weigh down with a plate so that the onions are completely submerged under the liquid. Leave for 24 hours.
    Place the onions in the jar/s, add the bay leaves and the mustard seeds, and pour in the spiced vinegar to cover by 2� cm ( 1 in). The pickles will be ready in 3 to 4 weeks. Be patient !

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