My uncle is a bass player in the traditional Scottish music scene but he has many more talents, including baking and growing home produce. This year, he grew and pickled his own shallots, and his daughter suggested we use them to make Gibsons for a Sunday dinner aperitif. Made with malt vinegar, sugar and mustard seeds, my uncle thought they might be too sweet for … Continue reading A Gibson with my Uncle’s Pickled Shallots