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6 hours ago, MrPin said:

Add dangerous chillies, and peppercorns.

Absolutely. If a pickled shallot doesn't melt your eyeballs from the inside it's not worth crunching on.

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The Masked Tulip

It's what they do to my stomach after I have eaten then which is my worry. Never been too successful with home-made pickles. I always get a nasty acid stomach afterwards.

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The Grey Man

Agree with the peppercorns and chilli.

Used to add a stick of cinnamon in from where ever I got my receipe from. That really gets your stomach going if left for several months 

I did pickling for a while but became lazy and stopped.

Beetroot..shallots and my failed small onions.

Forgot. Greenhouse years also did chillies.

If done clean they last for years..just the colours seem to fade on the pickled article from my experience.

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