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Mine get pickled soon after they are harvested.....I don't bother drying them!
My Majesty made for him a garden anew in order to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
You don't normally leave anything to dry before pickling. Just skin if necessary - chop, slice or whatever into suitable size. Put into a plastic bowl and shake some salt over (this draws out excess moisture). Leave overnight, then drain and rinse. Pack into your jars and cover with spiced vineger.
You don't normally leave anything to dry before pickling. Just skin if necessary - chop, slice or whatever into suitable size. Put into a plastic bowl and shake some salt over (this draws out excess moisture). Leave overnight, then drain and rinse. Pack into your jars and cover with spiced vineger.
if i wanted sweet pickled shallotts like sweet pickled onions do i just add some brown sugar,or is there more to it than this ? any one help please !
a good put down line to use !
If having brains was a fatal disease, you would be the only survivor.
To 'dry' I soak overnight in salt solution and to make peeling easier I blast them in the microwave in small batches (in the brine) for 30 seconds. And yes, I always add a little sugar to the vinegar before bottling.
I wouldn't bother planting them - the crop could be very disappointing. If you can be bothered, peel and pickle them or use them in summer salads. The very small ones I chuck away - it's a case of diminishing returns.
Now there's a novel idea..........planting pickled shallots!
You CAN keep some of your shallots to plant in February if you like. Usually if you plant bigguns you will get a lot of smalluns and vice versa for littleuns planted give you a few whoppers.
My Majesty made for him a garden anew in order to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
Shallots pickled in balsamic vinegar are excellent. It's naturally sweet and goes great with continental cheeses and meats. Just use a cheap vinegar though. Balsamic can be prohibitively expensive. Supermarkets' own brands are fine.
Why didn't Noah just swat those 2 greenflies?
Why are they called apartments when they are all stuck together?
>
>If flying is so safe, why do they call the airport the terminal?
Shallots pickled in balsamic vinegar are excellent. It's naturally sweet and goes great with continental cheeses and meats. Just use a cheap vinegar though. Balsamic can be prohibitively expensive. Supermarkets' own brands are fine.
Sarraceniac
How much Balsamic vinegar do you add to a ltr of pickling vinegar when you pickle shallots
many thanks
Anthony
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