[Scribbler]

When a jar of pickled onions is finished, it seems a shame to waste the pickling vinegar. Can I just peel some shallots and put them in the jar? Or do they need cooking/blanching? Or can this not be done?

[WG.]

Use it on your chips.

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[WG.]

Shallots and onions should be soaked, uncooked, in brine before pickling.  This reduces the water content (by osmosis).  Drain off the brine & place in vinegar which is then absorbed (by reverse osmosis).

[Scribbler]

Gotta be worth a try on chips. Cheers.

[DD.]

Pickling vinegar is recommended as this is 'stronger' than ordinary malt vinegar and is ready spiced - although I add my own to spice shallotts even more.

[WG.]

5% vinegar is minimum and, yes, much nicer if you spice it yourself.  

Kitchen King Malt Vinegar around £2 for 5 litres + Coriander seed, dried chiles, black pepper, black mustard, cloves, cinnamon, fennel, cardamon, bay