Love the casual approach and humour .proving that men aren't usless in the kitchen maybe the air ambulance is just checking in case he cuts himself lol 5:37
Love it - I feel like need the air ambulance now and then 😂 One of the few charities I donate to - why is it a charity, surely it should be an NHS necessity? Hope you have a great week
I've used sugar with aubergines and courgettes before for chutneys, never thought to use it on shallots until an old recipe kicke the old grey matter into action LOL Cheers Terry
I remember seeing your coughing and spluttering the first time round, no wonder you still have some left, they are probably getting stronger with age!!! Great peeling technique Steve, thanks for sharing 😊
Th you Steve, I have pickled some shallots using pickling vinegar but without the salt and sugar, I have some more to do and will do them with the salt and sugar. All the best Wayne.
Hi Steve Great video mate, wife uses the salt but never used sugar as well. And here is me thinking you could handle 🌶🌶🌶🌶😂😂😂😂 Take care mate and keep away from the heat. 👍👍👍👍👍
I do like a bit of heat but as I'm not taking any of my stuff to work any more there is no "outlet" for it. My kids won't touch it so I've toned things down a notch or twenty! Wait untill you see what the salt and sugar together did to the "tomato relish" I made - 6pm tonight hopefully. Stay safe mate
Thanks for watching. I shared the pain of those Satan's Shallots with a few guys at work who thought they could handle hot chilli food. They couldn't LOL
Hi Steve, great video, do you keep any shallots for next season? Thank you Steve for showing me how to pickle my shallots. I think i wont be putting any hot peppers in after watching you coughing 🤣 thanks for sharing and take care 🙂
The hiccups went on for 10 minutes after filming, Christine 🤣Well, it was a Naga chilli! Yes, I've saved just under a kilo for next year. I've selected the best shapes again in an effort to perfect my own stock of show shallots.🙂 Have a great week
I used to do massive jars of pickles. After they were salted over night, that's when I put them in jars with pickling spices and white vinegar. They were crunchy and fabulous, no cooking or anything else involved. I think you put in too much basket of fire in that one ;)
Hi steve thanks for the video. The out takes were brilliant 🤣. That chilli was an Instant hit lol. How long did it take for you to recover 😁. Take care
Never see this done. Takes time but worth it, unless you drink the sugar onion water!! Can you still taste the onion from 2020 when you burp ?🤣🤣🤣. Insta sweat lol Cheers Steve Jason and Colleen 🌱🧅💥🌱🤯
“Save that for later” said while choking, gasping and gulping some beer. Alcohol abuse 😆😂🤣😳🤔. That’s what you get for ruining a perfectly good shallot! What kind are you going to make next year? Thanks for sharing Steve! Take care.
I'll have to see how this jar turns out first. Maybe "mildly spicey" has gone too far the other way LOL Eight months without a drop of alcohol now and I have not missed it since day one!
Yes, absolutely! Each type of sugar will bring its own flavour to the pickles but be careful that some, like muscavado, aren't a bit too overpowering. 🙂
I did use a spiced pickling vinegar but I wanted extra flavour. Boiling the vinegar dissolves the sugar and allows the extra spices to infuse into the mix and I wanted a clean-looking jar of shallots with no seeds etc in it. As I said in the footage, the vinegar was cold as it had been "infusing" for 3 to 4 hours off the heat. Hope this helps 🙂
The moisture extracted by the salt is from deep within the shallot. It works on a process called "osmosis" where fresh water flows to weaken salty water. Same again with the sugar - it extracts even more water. The rinsed shallots are only a bit dampish when they go into the jar. I hope you give this a go - best pickled shallots ever!
So glad those yards are clean🤣
Those shallots look delicious 😋
LOL cheers Peggy 🤣
Have a great week
Love the casual approach and humour .proving that men aren't usless in the kitchen maybe the air ambulance is just checking in case he cuts himself lol 5:37
Love it - I feel like need the air ambulance now and then 😂
One of the few charities I donate to - why is it a charity, surely it should be an NHS necessity?
Hope you have a great week
The sugar suprised me to Steve, something to try next time.
♻️Happy gardening, Terry King.
I've used sugar with aubergines and courgettes before for chutneys, never thought to use it on shallots until an old recipe kicke the old grey matter into action LOL
Cheers Terry
@@DigwellGreenfingers 👍♥️👍
Oh Steve you made me cackle 😂
Todays tip: do NOT try sugar shallot water OMG it was disgusting!
@@DigwellGreenfingers 🤣🤣🤣🤣🤣
Enjoyed watching this mate 👍
Hope you give them a go! Gert lush 🙂
Hi Steve, love your videos and have linked to this one on my own small channel to try and highlight great work. Regards Mike
Thanks, Mike 👍 Some nice recipes on your pickle video!
Briliant Steve funny I was watching your other pickling videos last night
Why do we do this to ourselves? LOL
Have a great week Duncan
Brilliant Steve! Love pickled onions! Nice outtakes! Lol “still crunchy!” LoL
Glad you enjoyed it, Mark. The things I do for a good video LOL
Have a great week mate
Nice one Steve, That's one to try with the sugar, Take care.
I'm glad it worked, Ron. They should be super crunchy this time 🙂
I love pickled onions on a cheese sandwich on rye bread 😋😋😋. So I may just try this one 👍. Have a fantastic week Diggy 🐝 safe
Thank you! You too!
I used to love a pickled onion (or egg) in a packet of ready salted crisps, sat in the pub with a pint of beer 🍻
Great shallot peeling trick! Interesting process. I’d really like to try this one. Very enjoyable video. - loved your James Bond impression
Glad you enjoyed it, Susie!
Hope you have a super week 🙂
Wow amazing pickle..I love it..Nice video sir..new friend from Philippines
Thanks and welcome. I hope I can share more with you to enjoy!
Always fun to watch your food videos, even though I hate anything pickled.
The outtakes👍👍.
Take care and enjoy your pickled shallots.
I'll crunch a pickle for you Benni 🙂
Have a great week over there!
I remember seeing your coughing and spluttering the first time round, no wonder you still have some left, they are probably getting stronger with age!!! Great peeling technique Steve, thanks for sharing 😊
They were a touch on the warm side, Bethan LOL
Have a great week!
Th you Steve, I have pickled some shallots using pickling vinegar but without the salt and sugar, I have some more to do and will do them with the salt and sugar. All the best Wayne.
Cool! Save some of each for Christmas and see if there is a difference 🙂
Stay safe buddy
😂😂😂😂😂 The outakes!!
Ha ha - glad you enjoyed them 🙂
Have a great week
Love the honesty with this video, basic and to the point. Quick question, after pickling how long before they would be ready to eat?
Best to wait a month for the flavours to infuse, but well worth the wait!
Hi Steve
Great video mate, wife uses the salt but never used sugar as well.
And here is me thinking you could handle 🌶🌶🌶🌶😂😂😂😂
Take care mate and keep away from the heat.
👍👍👍👍👍
I do like a bit of heat but as I'm not taking any of my stuff to work any more there is no "outlet" for it. My kids won't touch it so I've toned things down a notch or twenty!
Wait untill you see what the salt and sugar together did to the "tomato relish" I made - 6pm tonight hopefully.
Stay safe mate
LOL looks like your head was going to explode with them , nice red face ,my kind of onion thanks for the share take care
Thanks for watching. I shared the pain of those Satan's Shallots with a few guys at work who thought they could handle hot chilli food. They couldn't LOL
Great video Steve thanks for the tips about salt and sugar. The outtakes were brilliant but you never learn do you. Lol. Thanks and take care
Glad you enjoyed it, San. Still got hiccups now LOL
@@DigwellGreenfingers 😆 🤣
Nice to watch someone with a sense of humour... subbed
LOL Glad you like it! Welcome on board 🙂
Hi Steve, great video, do you keep any shallots for next season? Thank you Steve for showing me how to pickle my shallots. I think i wont be putting any hot peppers in after watching you coughing 🤣 thanks for sharing and take care 🙂
The hiccups went on for 10 minutes after filming, Christine 🤣Well, it was a Naga chilli!
Yes, I've saved just under a kilo for next year. I've selected the best shapes again in an effort to perfect my own stock of show shallots.🙂
Have a great week
@My Northern Garden USDA 9a Just in a paper bag in the back bedroom, Allan. That's it.
I used to do massive jars of pickles. After they were salted over night, that's when I put them in jars with pickling spices and white vinegar. They were crunchy and fabulous, no cooking or anything else involved. I think you put in too much basket of fire in that one ;)
Sounds good! Time will tell with the chilli but I think it will be okay - this time LOL
That a different way Steve of pealing them looked lot easier, have to say had me laughing with Satan picked onoins 🤣🤣🤣🤣
Cheers guys - glad you had a good laugh 😂🤣
Enjoy the rest of the week and the weekend
R reet marra great pickling vid a think grape vine leaves help to retain crunch, well for gherkins it defo works
Barry ;
Thanks for the tip!
Have a great week
Hi steve thanks for the video. The out takes were brilliant 🤣. That chilli was an Instant hit lol. How long did it take for you to recover 😁. Take care
The hiccups went on for 10 minutes after I turned the camera off 🙂 A tad on the warm side!
Hope you have a good week
Never see this done. Takes time but worth it, unless you drink the sugar onion water!! Can you still taste the onion from 2020 when you burp ?🤣🤣🤣. Insta sweat lol
Cheers Steve
Jason and Colleen 🌱🧅💥🌱🤯
I still recall the hiccups from when I cut the camera LOL They went on for 10 minutes 😂
Have a great week guys
“Save that for later” said while choking, gasping and gulping some beer. Alcohol abuse 😆😂🤣😳🤔. That’s what you get for ruining a perfectly good shallot! What kind are you going to make next year? Thanks for sharing Steve! Take care.
I'll have to see how this jar turns out first. Maybe "mildly spicey" has gone too far the other way LOL
Eight months without a drop of alcohol now and I have not missed it since day one!
Love the outtakes 🥵,could you use dark brown sugar for the pickling liquid?
Yes, absolutely! Each type of sugar will bring its own flavour to the pickles but be careful that some, like muscavado, aren't a bit too overpowering. 🙂
@@DigwellGreenfingers cheers
Why did you heat the vinegar. On the jar it says pop your veg in jars and then the vinegar cold. Thats if it is the spiced distilled pickling vinegar.
I did use a spiced pickling vinegar but I wanted extra flavour. Boiling the vinegar dissolves the sugar and allows the extra spices to infuse into the mix and I wanted a clean-looking jar of shallots with no seeds etc in it. As I said in the footage, the vinegar was cold as it had been "infusing" for 3 to 4 hours off the heat.
Hope this helps 🙂
But you're adding moisture when you rinse it off??
The moisture extracted by the salt is from deep within the shallot. It works on a process called "osmosis" where fresh water flows to weaken salty water. Same again with the sugar - it extracts even more water. The rinsed shallots are only a bit dampish when they go into the jar.
I hope you give this a go - best pickled shallots ever!
@@DigwellGreenfingers thanks for that...
Yeah I will the next time I need some pickled onions....
I'll let you how I get on...
Thanks again...