Ingredients
1 kg shallots
2-4 tbsp sea salt
3 cloves
1 tsp allspice berries
1 tsp black peppercorns
1 long red chilli, halved
3 bay leaves
1¼ bottles SIDS RASPBERRY VINEGAR
Directions
Trim the tops and bottoms of the shallots, leaving a little of the root still attached so they remain whole and do not fall apart. Also leave the skins on. Transfer them to a large ceramic bowl and cover them in boiling water.
Drain after 30 seconds, then cover with cold water. Peel while under the cold water and place them in a clean bowl, sprinkling them with salt.
Leave in the salt overnight, then rinse and dry thoroughly with a tea towel. Divide them between three 500 ml sterilized jars, then divide the spices, chilli and bay leaves between the jars.
Bring SIDS RASPBERRY VINEGAR to the boil then pour over the onions and seal the jars.
When cool, label and date the jars. Wait at least 2 weeks before eating - but they will keep well for 6 months.
