Is Pickling Banana Shallots realistic..?

[seasprout]

Hi guys, today I spent the entire Belgium Grand Prix standing at the kitchen sink peeling and prepping a big bowl of home grown Shalloys for pickling.

There has to be more to life than this.....

During the weeping eyes and achy back I got to wondering if it were possible to pickle Banana shallots, I ask because I know that they are a more easy shape to deal with and I was wondering if anyone had pickled them.

I'm assuming that they would need harvesting as a smaller bulb, has from pictures I've seen then can grow a bit big for a jar.

I,v never grown banana shallots before, but was planning to next year for cooking, but if it's an goer for pickling then I would grow more.

Anybody any experence of pickling the banana types.?



Here is today's peeled ordinary round shallots salting before pickling tomorrow.

Look how clever I am at getting them to stay in the bowl.....

[sparrow100]

My bananananana shallots weigh 200-250g each - think I'd get 3 into a jar... Might be worth a try with picking them early though.

[seasprout]

I've been looking up varieties of Banananrama shallots & they all appear quite hefty, looks like I'll have to try small amounts of a few different ones and experement...

[Bill Door]

It Is as realistic as selling bottled or tinned fresh air.

Try to pick out the smallest and then cut the big ones in half across the widest part of the shallot. Try not to cut off all the top or bottom as these hold the two sides togther. Place the parts in a big bowl and spread salt over the top and leave over night. Get your special vinegar ready (either Cider/sherry/Red or white wine vinegar). wash off the shallots and warm the vinegar with mustard seeds and dried chillis.

Dry off the shallots with a cloth and placed in warmed storage jars then pour over the vinegar. Wait three months and then enjoy with cheese and biscuits.

Bill

P.S. The hard bit is getting the amount of shallots prepared. The banana shallots are really onions.

[seasprout]

It Is as realistic as selling bottled or tinned fresh air.

Try to pick out the smallest and then cut the big ones in half across the widest part of the shallot. Try not to cut off all the top or bottom as these hold the two sides togther. Place the parts in a big bowl and spread salt over the top and leave over night. Get your special vinegar ready (either Cider/sherry/Red or white wine vinegar). wash off the shallots and warm the vinegar with mustard seeds and dried chillis.

Dry off the shallots with a cloth and placed in warmed storage jars then pour over the vinegar. Wait three months and then enjoy with cheese and biscuits.

Bill

P.S. The hard bit is getting the amount of shallots prepared. The banana shallots are really onions.

Thanks Bill, not only the advice I was looking for, but a method and serving suggestion as well.

I've decided to go for it.... Cheers.

[snakeshack]

I do them every year, the solution is BIGGER JARS ,make friends with your local chippy and get them to save the big jars they get onions and gherkins in.