Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: cheshirecheese on February 07, 2011, 17:45
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I've recently made a batch of pickled shallots (the round pinkish ones, not the long 'banana' shallots). I prepared them in exactly the same way I always do when preparing ordinary pickling onions (brine them for two days prior to pickling in cooled spiced vinegar), but they taste 'raw', i.e. it's like biting into a raw, non-pickled onion and they leave you with breath that could fell the terminator at twenty paces! Is this something that's particular to this variety? I've never had any problems before when using the 'bog-standard' pickling onions ... serves me right for trying to go posh!! ;)
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... should have said that I let them mature for a month before tasting - don't know if that makes any difference to the texture?