9oz rock salt
2 Quarts water
3lb shallots, peeled and trimmed
2 Quarts white wine vinegar
1 tbsp each allspice berries, juniper berries, black peppercorns and mustard seeds
2 bay leaves
6 oz. Molasses
Put the salt and water into a large saucepan, dissolve over a low heat and then leave
the brine to cool. Put the prepared shallots into the brine, weight down with a plate
and leave in a cool place for 24 hours. The next day put the vinegar and all the
spices and molasses into a saucepan, bring to the boil and leave to infuse and cool.
Drain the shallots and carefully pack into the jars. Pour over the infused vinegar
and the spices. Cover the jars with sealed, wax lids/screw tops and leave in a cool
dark place for 3-4 weeks before eating.
Note: For crunchy pickles, the vinegar solution must be cool. Add hot vinegar
solution for soft , pickled shallots/garlic.