Hi terry and moorlander,
Ok ,I'd love to claim this as my own but wife's mothers recipe,
1/shallots purchased on line from "Parrish farms" medium English shallots ,if these are medium glad I didn't go for large! £7.49 for 4kg
1/ peel shallots and cover in brine ,1tbl spoon salt to 1 pint water cover bowl with a plate to ensure they stay fully submerged, for 24 hrs, drain but do not rinse!
2/ dry between tea towels when fully dry pack into jars tightly!
3/we use sarsons classic malt pickling vinegar heat gently in pan but do NOT! Boil, add sugar at a ratio of 7dessert spoons sugar to 1ltr of vinegar/ if you prefer a bit more kick add 3 dried red chillies and half tsp of mustard seeds,
4/ allow sweetened vinegar to cool fully then pour over onions ensuring they are completely submerged ,
5/ wait around 6-7 weeks and that's it ,
as you say cold meats on Boxing Day bubble and squeak ect,
tend to have ploughmans lunch strong black bomber cheddar crusty bread Saturday lunch drool! Good luck