* 100 g Sea salt
* 900 g (2 lb) Shallots, peeled
* 220 ml (8 fl oz) Sherry vinegar
* 550 ml (20 fl oz) White wine vinegar
* 1 teaspoon Peppercorns
* 1 teaspoon Juniper berries
* 2 teaspoons Demerara sugar (optional)
* 2 x 1 litre Kilner jars

===Method===
'''2 days before the Pickling is to start'''
* Peel the Shallots and place in a large bowl - The easy way to do this is to blanche in boiling water for a 2 or 3 minutes first, cut the root off, grip firmly from the 'leaf-end' and squeeze the shallot out of its skin.
* Mix the Salt into 2 Pints of hot water and pour this over the Shallots
* Leave for two days in a cool place, covered with a Tea towel. You can place a clean plate on top of the Onions to keep them underwater
'''Pickling day''':
* Discard the salt-water and rinse the shallots in a sieve under cold running water. Pat dry with a tea-towel.
* Add all of the ingredients except for the Sugar to a large pan and bring it almost to the Boil, then turn off the heat and leave it to go completely cold
* remove the Pickles from the Salt water and pat dry on a clean Tea-towel
* Sterilise the Pickling jars and pack the Onions into the jars
* Pour the Vinegar, with the Spices, into the jars and add the optional Sugar
* Seal and store in a cool, dark place for 2 months to mature

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