Pickled shallots are a staple in my house. Ever since I was young I can remember always remember the joy of biting into a tart, sometime face puckering pickled onion. I now make pickled shallots, after a few years of experimentation, so I have a plentiful supply in the house for whenever the mood takes …
Yogurt is milk that has undergone fermentation by certain strains of bacteria. Making yogurt at home from scratch is very simple and only requires milk (pasteurised is fine) and a yogurt culture which is available in many store-bought natural yogurts already. Once you have a yogurt made you can then reuse a little from your first batch …
When preserving food in jars it is important to maintain a high level of cleanliness. Sterilizing jars is important to ensure not only there is no bacteria in the jar that could potentially spoil the contents but also the heat of the jar is also needed to maintain a good seal. Here is the lowdown …