Terence David Lines
master brummie
My grandmother had a smaller one than the one above. Her house had a bath. The galvanised one was used to put the Shallots in after we peeled them in October, then salt shook over the top which was then covered with fresh water left in front of the open fire to keep it warm. 24 hours later drained Shallots put in jars and her own made spiced vinegar added plus two teaspoons of soft brown sugar added this would keep the Shallots crisp.