Well, I’ve just spent bloody ages peeling these tiny shallots. I must look as if my dog has just died, my face is so streaked with tears. There aren’t really enough of them. I might buy a big bag of bigger shallots tomorrow, when I buy the red cabbage and maybe another kilner jar.
As i type this, my shallots (that I grew myself) have just started their 24 hour brine-soak.
This is all very exciting.
What? Why Bother? 
I’m sure there will be plenty of time for you to perfect the technique, so that when I die, I can put in my will that I wish to be pickled and displayed proudly in the front room….. 😉
I think it’s harder to pickle a human than it is an onion. I’m going to have to work my way up. In the meantime, feel free to start the process with scotch, turps, etc