It's that time of year when everything starts getting ready to harvest, including these shallots from the allotment!
Cook East Live Vegetarian has a great recipe for her Grandad's pickled onions, so we gave it a go....
- 500g small onions/shallots
- 1 pint (550ml) malt vinegar
- 2 large tbsp brown sugar
- 1-2 red chillies
Sterilise your jars and add the onions and chilli sliced lengthways (add more or less depending how much of a kick you like!). Pour over the vinegar mix so that it covers all the onions and seal with a lid.
These should be stored in a cool, dry place for about a month before opening and enjoying!