Treat shallots like little onions with one or two slight exceptions. After lifting cut off the tops and roots and store them in a dry place for a few days. If you do this in your greenhouse make sure you cover with some fleece otherwise they'll dry out too much and wrinkle. After a few days sort them out and grade them into different sizes. Rub off any loose skins and trim the roots right back and cut back any hard pads on the base plate. The neck can also be trimmed to about 1.5". They are now stored in boxes of sawdust and left until just before showday.....as shallots are usually lifted during June this means they'll be in store for up to 2 months depending on your show dates.
Before the show, select your bulbs matching up for size and shape. If entering the pickling class make sure they pass through a 30mm ring easily (some shows still insist on 25mm). Rub off the outer skin........a forceful twist between thumb and forefinger is best....practice on a reject or two to get the hang of it. You will find the next skin should be a nice, even nut-brown colour. Tie the tops carefully and trim the neck to just above the tie.
The pic shows the winning set from this years National at Malvern
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