Yield: abt 2.5 pints

2.5 lb shallots
.75 c salt
6 c white wine vinegar
4 c granulated sugar
for the spice bag:
4 cardamom pods
2 cinnamon sticks
3 strips lemon rind
1 Tbsp caraway seed
1 Tbsp cloves
.5 bird's eye chile

Blanch and peel shallots. Make sure root ends stay intact, or shallots will disintegrate during cooking.

Place peeled shallots in large glass bowl. Cover with cold water and add the salt. Mix until dissolved.. Weight shallots down (with a plate works) and leave for 24 hours.

Place vinegar, sugar, and spice bag in noncorrosive saucepan. Bring to a boil and boil steadily for 10 min, stirring occasionally. Skim well.

Drain the shallots, rinse well, and drain again. Carefully add shallots to boiling syrup. Return to boil. then reduce to simmer for 15 min. Remove pan from heat and let cool, then cover and let stand overnight.

The next day, bring slowly to boil, then simmer very gently 15 min. Remove from heat, let cool, cover, stand overnight.

Next day, bring slowly to boil, then simmer very gently 2-2.5 hours, or until shallots are translucent and golden brown.

Carefully lift shallots out with slotted spoon and pack them loosely into sterilized jars. Return syrup to a boil and boil rapidly for 5 minutes. Pour into jars, then cap and heat process for 5 minutes after they come to a boil.

Almost verbatim from Oded Schwartz's Preserving, courtesy of our friend Esther.