the accidental smallholder :: diary archives

Pickling shallots

Dan spent hours last night peeling shallots for pickling. They are now in brine for 48 hours, before dousing in a mix of white wine and sherry vinegar. Even after two showers, he could still smell shallots on his hands.

I'm going to start the beetroot tomorrow. We've done some, but I'd like to get nore done before the weather changes. So my hands will be red tomorrow!