Gently top-and-tail the shallots and carefully peel.
Make a brine from the water and salt and pour over the shallots.
Leave to soak overnight, drain and rinse carefully.
Meanwhile add the peppercorns, ginger, chillies, coriander and bay leaves to the vinegar.
Bring to the boil and simmer for 20mins.
Leave to cool, then strain.
Pack the shallots into sterile jars, cover completely with the spiced vinegar and seal.
These shallots will keep in a cool dark place for up to 6mths, but are at their best in 2 to 3 months.
Store for at least 6 weeks before using.
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