Pickled shallots

Fruit and vegetables

1.35kg/3lb shallots, peeled and trimmed

Cooking ingredients

250g/9oz rock salt
2 litre /3½ pint white wine vinegar
1 tbsp each allspice berries, juniper berries, black peppercorns and mustard seeds
170g/6oz light muscovado sugar

Other

2 litre/3½ pint water
2 bay leaves
large sterilised jars with screw top lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.

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