Checking the planted shallots revealed that some had jumped out of their bed.
shallots-feb2010
This often happens, particularly just after planting the shallots, before they have had time to push out some roots which will anchor them down.
shallot-out-of-bed
Shallots tend to jump out of bed because either:
- worms in the soil push them out from below
- or, birds pull them out.
We always blamed the sparrows who investigate anything new in the vegetable garden. But these shallots have been covered with a cloche to protect them from the frost, so birds would not get to the shallots easily. So fingers seem to be pointing at the worms for displacing the shallots.
pushing-shallot-in-ground
We just push the shallots back into the bed, and will continue checking them until they are rooted firmly into the ground.
The main thing you need to pickle onions is plenty of time, otherwise it is quite straightforward!
pickled-onions-pink
- most people use shallots for pickled onions
- make a brine solution by dissolving 8oz of salt in 4 pints of water
- skin the onions – using a stainless steel or silver knife – as they will discolour
- cover the onions in a cold brine solution for at least 24 hours. Place a dish over the top of the onions to make sure they are covered with brine. The brine draws the water out of the onions & makes them crispy.
- drain the onions from the brine
- fill a clean, sterilised jar with onions & cover with spiced pickling vinegar
pickled-onion-jars
The spiced pickling vinegar can be of any flavour & it is worth trying a few different ones.
It is possible to buy spiced pickling vinegar, or you can make your own using a different vinegar (cider, wine, raspberry vinegar etc) & add your own combination of spices. Pre-mixed pickling spices can be found in supermarkets, or you can add your own combination of chillies, ginger, pepper, mustard seeds etc..
Topper-pickled-onions
It is very easy to pickle onions, just time consuming! But a jar of home-made pickled onions is a treat – or an excellent gift or Christmas present.
This Green tomato chutney recipe is a great combination of apples, shallots and green tomatoes. It is cheap & easy to make if you grow your own apples, shallots and green tomatoes. It is also a way of using up the damaged, pecked or wind blown apples.
green-tomatoes
Ingredients for 5 or 6 500kg jars
- 1.5kg green tomatoes
- 1 kg cooking apple
- 450g shallots
- 450g sultanas
- 450g demerara sugar
- juice of 2 lemons
- 50g root ginger
- 50g salt
- 25g mustard seeds
- 1.75litres wine vinegar
- 2 red chillies
chutney-green-tomato
Method
- cut up the tomatoes
- peel, core and chop the apples
- peel and slice the shallots
- crush the ginger with a rolling pin
- halve the chillies
- place the ginger & chillies in a muslin bag, tie it securely & place in the preserving pan, & add all the other ingredients
- put the pan on a gentle heat & stir until the sugar has dissolved
- then simmer for about two hours without the lid on the pan
- when there is no more runny liquid, and the chutney is creamy and thick, remove the muslin bag
- pour into warm, sterilised jars, cover, seal and label
- keep for 2 months to allow the flavour to develop
This recipe for green tomato chutney will make a good Christmas gift.
