[chicken soup]

I am getting confused with what I should do with what so can you please put me straight.  I have some shallots and beetroot to be pickled but also wondered about pickling some small baby red onions, can I pickle them?

Do I salt the shallots/onions with sea salt for 24 hours or not bother then put them in the pickling vinegar?  With the beetroot do I boil or oven bake them then put them in white malt vinegar or do I have to boil the vinegar with spices and sugar?  Sorry been reading loads on the internet and just so confused as it will be my first time pickling would really appreciate your help.

[noshed]

The idea of soaking in salt is to get some of the moisture out to stop the vinegar getting too dilute I think. So you don't need to use expensive salt - the cheapest will do.
Boiling the spices just gets more flavour out I think. So you can do what you like basically.