Pickled!

We pickled the shallots. They filled two large jars and two small ones. The shallots felt quite soft when we removed them from the brine so they should soak up the vinegar nicely.

We didn't do anything fancy - just used Sarson's pickling vinegar. Though we did add some dried chillies to two of the jars. We weren't sure how hot they'd be - we were given them by my sister a couple of years ago - but judging by the pain when I touched my eye later in the evening(!) I think they may be hot hot hot!