Place the shallots in a large plastic bowl. Mix the salt into 1 litre of hot water and pour over the shallots.
Place a plate on top of the shallots to keep them submerged, then leave to soak for 2 days in the fridge.
Sterilise the jars by washing in warm soapy water, rinsing and placing in a moderate oven for 5 minutes.
Place the vinegars, spices, sugar and bay leaves in a pan, stir gently and bring to just below boiling point.
Once all the sugar has dissolved, turn off the heat and leave to go completely cold.
Drain the shallots from the salted water and pat dry with kitchen towel.
Pack the shallots in the sterilized jars, then pour over the vinegar and spices.
Seal and store in a cool dark place for 1 month to mature. Once opened, store in the fridge and use within 1 month.
Cook's tip: If you want to make your own pickling spice mix, use 8 allspice berries, 2 teaspoons coriander seeds, 2 teaspoons yellow mustard seeds, 3 teaspoons mixed peppercorns and 1 teaspoon white mustard seeds.
*All information included in this recipe has been provided by UK Shallots.