We lifted the shallots from the garden ten days ago and left them to dry in a shed.
Then we peeled them, and put them in brine for 24 hours.
Rinsed and sorted by size, they are now ready for putting into jars.
The spiced vinegar had been cooled and left with chillies, cinnamon, all spice, mustard seed and bay leaves to infuse.
The vinegar is poured over the shallots, and now we have to wait for a while before we can taste the fruits of our labour!
We haven't had much success with shallots for the last few years due to the wet weather, so it is all the more satisfying to have managed a good harvest this year.
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