Peeling shallots for pickling

I've never seen green shallots, I must admit. What variety are they?

And when you say you're topping and tailing them, I take it you mean you're cutting the roots and the leaves off.

I pop them in brine for 24 hours before attempting to peel them.  It stops possible tears!

Cheers,  Tony.

Well, I have to admit I've never seen shallots that kind of colour, but they look extremely healthy. I bet they make great pickled onions.

Congratulations on the prizes. They wouldn't have given you them if there had been anything wrong with the shallots.

Shallots are a bit of a fiddle to peel, I know. But you'll enjoy eating them later, I bet.

Thanks Snoop, They just won second and third at the allotment show comp. Problem is I have about 100 just to get the handful I needed for the show. So I now have to make good use of them which is a lot of peeling!!!

I have some that look just like that Truffle, although whether they would win awards is a different matter!! Well done for the success with yours 

I soak mine in brine overnight as Kleftiwallah said, and find they are easy to peel then, and breathing through your mouth reduces the tears even more too