Pickled Onion & Shallot Recipe
- Peel onions to reveal clean fresh flesh.
- Place in a bowl and cover in a brine solution made up of 3 oz (85 g) of salt per pint of water.
- Leave for 24 hours before pouring off the brine solution and rinsing the onions thoroughly in fresh water.
- Pat dry with kitchen towel or similar and pack tightly into clean jars.
- Cover with cold pickling vinegar and seal.
Onion Seed 'Paris Silverskin' (Pickling)
An excellent multi-purpose onion. Grow, pull and eat as you would for Spring Onions – or leave to bulb up for perfect pickling onions. Gorgeously sweet and crisp.
Available Now
Supplied as a packet of approximately 100 seeds.
Shallot Seed 'Matador'
Consistently produces heavy crops of uniform quality bulbs. Thick brown skins protect the pure white flesh below. Very crisp. F1 Hybrid.
Available Now
Supplied as a packet of approximately 90 seeds.
