[postit]

Do you pickle your own?

I did some at the end of October. I always use shallots and brine them for 24 hours before pickling them.

I just tried a couple and they are superb, if I do say so. Crisp, sweet and a little hot. I'm a pickling queen!

[Toby LaRhone]

I bought way too many at a farmers market last week but at a great price.
(I'll end up giving a few jars to others)
That was followed by hours of topping, tailing, peeling and crying.
They're soaking in brine at the moment - a whole sink full - and I'll have to jar them by tomorrow night.
After boiling the vinegar and filling the jars I'll add various spices to different jars such as chilli flakes, peppercorns, garlic etc. and leave them until Christmas.

I tried shallots in the past but they're not for me as after they're peeled they tend to be in cloves rather than a whole onion.
My current onions are all fairly small and vary between cocktail onion size to no bigger than your normal pickle onion size.