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shallots for pickling - should you still cure them???

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  • #1

    shallots for pickling - should you still cure them???

    HI guys

    Just picked my shallots and brought them home. As there arent masses I was giong to pickle them. But I havent cured/dried them. Should I still do this if I am going to pickle them???

    thanks as ever
    http://meandtwoveg.blogspot.com
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  • #2
    wouldn't have thought it would make any difference,as you have to take the outer skin of anyway,so the more they dry,the more skin you remove,no idea if it affect flavour at all,
    sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of these

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    • #3
      I would bud,the shallots for pickling I've seen have always been dried,I think it is to do with the white fluid that is exuded from green onions/shallots making the vinegar going cloudy
      He who smiles in the face of adversity,has already decided who to blame

      Artificial intelligence is no match for natural stupidity

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      • #4
        Also the extra fluid can dilute the vinegar, which means the pickles won't keep so long.
        I could not live without a garden, it is my place to unwind and recover, to marvel at the power of all growing things, even weeds!
        Now a little Shrinking Violet.

        http://potagerplot.blogspot.com/

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        • #5
          never to old to learn are we
          sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of these

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          • #6
            I did this one year with salt to draw out the excess fluid, and the pickled onions were decidedly more crispy.
            "He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast with it in his heart"

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            • #7
              My little sister's partner's dad (Is that complicated enough?) says he dries them in the loft for a few days AND salts them. They are the most wonderful crunchy onions on the planet too.
              And a bit of brown sugar makes them just right.

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