We have had a really good crop of onions and shallots this year so Tod has been busy making pickles. In fact some of the shallots are too big to get in a jar, but hopefully we have enough to see us through the season and have some for Christmas gifts. My contribution to this process is printing out the labels and making a few critical tastings. They need to be in the vinegar for at least three months before the flavour has developed. He has also made several jars of pickled beetroot. I thought I'd record the process with photography and made this collage using picasa - there is something very attractive about the amber colour of the onions sitting in the vinegar.
