Pickled pink shallots

Method

Put shallots and salt into a large bowl and add 600ml (1 pint) boiling water. Cover with clingfilm and leave to stand overnight.

Put remaining ingredients in a pan. Bring to the boil and simmer, covered, for 3min.

Drain shallots and add to pan. Simmer for 5min until transparent but still firm crisp. Remove with a slotted spoon.

Fill sterilised jars two-thirds full with shallots. Pour over cooking liquid, adding a few peppercorns to each jar (use the star anise, too, if you like) and a bay leaf. Leave in a cool, dark place for a month.

Keeps for up to three months once opened.