Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: MyAchingBack on September 18, 2012, 14:39
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I grew shallots this year for pickling. Two months ago when they were ready I covered them in salt for 24 hours to remove any moisture and then put them in large jars full of pickling vinegar. At the same time I bought a bag of pickling onions from the local store, covered them in salt for 24 hours to remove any moisture and then put them in large jars full of pickling vinegar. I tried the shop bought onions yesterday and they are very flavorsome with a nice crunch. I then tried my home grown shallots and they are like bullets. Does anyone know what I have done wrong?