Another daft pickling question

[Greenleaves]

As some of you are aware the kitchen is not a room I spend much time in so the questions below might seem a little daft.

1. Can you pickle shallots?
2. If yes, I assume these are soaked overnight in brine, but how strong? Never really understood the concept of soaking something in water to remove water
3. Hot or cold, white or dark vinegar?
4. Do I add sugar?

And finally any simple bloke proof recipes?

[veggiechicken]

Its salt that draws out the water, not water drawing out water.
If you sprinkle cucumber or courgettes with salt and leave them overnight, they'll be drowing in water by morning.

Hang on, you asked about shallots, someone will be along soon with a simple recipe.

[Greenleaves]

Thanks.....I think

[Guest]

Yes you can pickle shallots, I salt them and leave them over night. I can't remember the reason why you would use salt water over dry salt

Unfortunately I haven't got any tried and tested recipes, however your last two questions depend on the type of onions you want are you after sharp and sour pucker your face onions or sweet onions or something inbetween? That will at least help the next grape

[roitelet]

Yes, I use shallots in preference to onions. Posted a receipe in another thread but will repost later. Sugar can be added it is a question of taste but even the French like my shallots.