I have a bit of a reputation for my picked onion habit, (antisocial, I know). So when we had a glut of shallots earlier this year, (from veg boxes rather than our garden), there was only one thing to do with them.
Mature cheddar and finely sliced pickled onions is probably one of my favourite ever sandwich fillings. And you can also use these on The Ploughman’s Stack.
I used a recipe from the wonderful Preserved, but here’s a few others that look rather good:
1. Pickled Shallots in Sherry Vinegar from Delia Online
2. Balsamic Pickled Shallots from BBC Good Food
3. Spicy Pickled Onions by Tom Parker-Bowles from UKTV Food