To peel shallots, place in bowl, pour boiling water over, allow to stand for two or three minutes, then peel carefully.

Place shallots in clean bowl, pour over sufficient cold water to cover, add salt, stir, cover, leave overnight.

Drain, rinse, drain again, place on kitchen paper to absorb water.

Place in jar, add vinegar to cover, pour vinegar into saucepan, add 1 tablespoon demerara and one ounce pickling spice per pint of vinegar, bring to boil, simmer for 5 minutes, allow to cool.

At this point you can either strain the vinegar over the shallots, or as dad said 'leave the spices in' If you like your pickles to bite back add a couple of dried chillies.. Ensure shallots are covered, cover with lid.

Label with date, place in a cool dark place for at least one month, mine are for Christmas! Great with cheese or cold meats.

You can use button onions or pearl onions,if using pearl onions substitute white vinegar for malt and omit sugar.

My sister reminded me of dads alternate to extra chillies, add a piece of root ginger (fresh or dried) or a good pinch of ground ginger. (Add at step 5) if you like a real bite, add ginger and chillies!!

Made a batch using balsamic vinegar, taste great but the shallots are very dark in colour.