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As some of you are aware the kitchen is not a room I spend much time in so the questions below might seem a little daft.
1. Can you pickle shallots?
2. If yes, I assume these are soaked overnight in brine, but how strong? Never really understood the concept of soaking something in water to remove water
3. Hot or cold, white or dark vinegar?
4. Do I add sugar?
And finally any simple bloke proof recipes?
1. Can you pickle shallots?
2. If yes, I assume these are soaked overnight in brine, but how strong? Never really understood the concept of soaking something in water to remove water
3. Hot or cold, white or dark vinegar?
4. Do I add sugar?
And finally any simple bloke proof recipes?
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