Garner's Pickled Shallots, 300 g, Pack of 6

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To begin, add all the shallots into a large bowl, big enough to fit all the shallots at once. Bring some water to a boil and pour it over the shallot so they are submerged. They tend to float but this isn’t a big issue. Allow the shallots to sit for a few minutes. After a few minutes, drain the shallots. This soaking process will loosen up the skins and make peeling a lot easier. For a real taste of home, browse our Puddings and Desserts section and get tempted by all of the delicious food that you could have delivered to your door. Remember Angel Delight? Nothing could taste more nostalgic than this lovely whipped dessert and we sell so many different flavours! Ambrosia Devon Custard is another family favourite along with Ambrosia Semolina, Ambrosia Creamed Rice, Ambrosia Rice Pudding and Ambrosia Tapioca (remember that from school lunches?!). For that special occasion you will probably do what we do in the UK and go to your higher end supermarket to get that lovely treat to make your day. We recommend the fabulous Marks and Spencer Salted Caramel Sauce to add that special something to your ice cream or their White Chocolate Fudge Sauce - a real favourite of our grandchildren! Waitrose too can offer you those sweet treats - try their Seriously Chocolatey Dipping Sauce which is simply heavenly! My MO.has not changed and is as follows;- Dry the bulbs in the sun for as long as is possible to enable removal of the skins. Place peeled bulbs into a suitable bowl and cover with table salt. Leave for 12 – 15 hours. Drain off and then wash with cold water [might need to do this action twice] Place the shallots into sterilised jars that are still hot, I like to sterilise jars and their lids in the oven using this method. A jar funnel can help here as well.

After at least 12 hours of soaking drain the shallots and rinse thoroughly in fresh cold water. You will want to rinse and change the water a few times to remove any excess salt.