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Shallot Pickle

I quart (4 cups) vinegar I blade mace 2 cloves 4 allspices A pinch of red pepper 6 whole white peppers 2 saltspoonfuls salt Put the vinegar and the spices into an earthenware pan and boil them for five minutes. Strain and leave to cool.

Skin and divide up the shallots, place them in perfectly dry pickle jars, fill up the jars with the vinegar.

Cover and leave for two months before using.