250g/9oz rock salt
2 litre/3½ pint water
1.35kg/3lb shallots, peeled and trimmed
2 litre /3½ pint white wine vinegar
1 tbsp each allspice berries, juniper berries, black peppercorns and mustard seeds
2 bay leaves
170g/6oz light muscovado sugar
large sterilised jars with screw top lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
Put the salt and water into a large saucepan, dissolve over a low heat and then leave the brine to cool.
Put the prepared shallots into the brine, weight down with a plate and leave in a cool place for 24 hours.
The next day put the vinegar and all the spices and sugar into a saucepan, bring to the boil and leave to infuse and cool.
Drain the shallots and carefully pack into the jars. Pour over the infused vinegar and the spices. Cover the jars with a screw top lid and leave in a cool dark place for 3-4 weeks before eating.
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