1 lb (450g) SHALLOTS
1 LITRE (570ml) MALT VINEGAR
3 teaspoons allspice
1 teaspoon Black Peppercorns
Boil vinegar and spices in saucepan. Leave to get cold.
Make sure jars are clean and dry with air-tight lids. Do not use metal lids. If you have one use a Kilner Jar.
Peel the shallots, take off outside skin and one more skin. Immediately put in jars, pour over malt vinegar and spices and cover and seal tightly.
Store for 6 - 8 weeks in cool,dry place.
Delicious with Ploughmans Lunch - A hunk of bread, cheese, pickle and your own Pickled Onions.