shallots for pickling - should you still cure them???

[Jelliebabe]

HI guys

Just picked my shallots and brought them home. As there arent masses I was giong to pickle them. But I havent cured/dried them. Should I still do this if I am going to pickle them???

thanks as ever

[lottie dolly]

wouldn't have thought it would make any difference,as you have to take the outer skin of anyway,so the more they dry,the more skin you remove,no idea if it affect flavour at all,

[bearded bloke]

I would bud,the shallots for pickling I've seen have always been dried,I think it is to do with the white fluid that is exuded from green onions/shallots making the vinegar going cloudy

[BarleySugar]

Also the extra fluid can dilute the vinegar, which means the pickles won't keep so long.

[lottie dolly]

never to old to learn are we

[vegnut]

I did this one year with salt to draw out the excess fluid, and the pickled onions were decidedly more crispy.

[alldigging]

My little sister's partner's dad (Is that complicated enough?) says he dries them in the loft for a few days AND salts them. They are the most wonderful crunchy onions on the planet too.
And a bit of brown sugar makes them just right.