Standing time: 1 month
1. Place the shallots in a large plastic glass bowl, mix the salt into one litre of hot water and pour over the shallots and soak for two days, in the fridge. You can place a plate on the top of the shallots so they can be submerged in the salted water and cover.
2. Sterilise the kilner jars by washing in warm soapy water, rinsing and placing in a moderate oven for 5 minutes.
3. Place the vinegars, spices, sugar and bay leaves in a pan and gently stirring bring to just below the boiling point, making sure all the sugar has dissolved, turn off the heat and leave to go completely cold. Drain the shallots from the salted water and pat dry with kitchen towel.
4. Pack the shallots in the sterilized jars. Pour the vinegar and spices over the shallots. Seal and store in a cool dark place for one month to mature, once opened, store in the refrigerator and use within one month.
If you don’t have all the spices in your cupboard you can buy complete pickling spices. For this recipe use one 13g packet.