Best of British
900 g shallots; 50 g salt; 24 dried red chillies; 4 tbsp coriander seeds; 4 tbsp mustard seeds; 4 tbsp black peppercorns; 4 tbsp crushed bay leaves; 600 ml vinegar.
Peel the shallots. Dissolve salt in 450 ml water, add shallots and leave for 24 hours, drain and then rinse. Divide between four sterilised jars, packing the shallots in tightly then add 6 chillies, 1 tbsp coriander seeds, 1 tbsp mustard seeds, 1 tbsp black peppercorns and 1 tbsp crushed bay leaves per jar. Pour vinegar over to cover the shallots and seal. Leave for at least 4 weeks before using. These will keep for 6 months.
bay leaves – alloro
dissolve – disciogliere
drain – scolare
rinse – sciacquare http://ow.ly/i/x9yKT