Pickled Shallots in Sherry Vinegar

One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions.

I have now discovered that shallots with a little sherry vinegar make a different, rather special version. They do tend to disappear rather quickly, I find, so if you can bear to peel them, why not make double the quantity below?

Method

You need to begin 2 days ahead by placing the shallots in a 2 pint (1.2 litre) bowl. Then mix 1 pint (570 ml) water and the salt together, pour this over the shallots and leave them covered with a cloth for 2 days.

When you're ready to start pickling, bring the vinegars and mixed berries up to simmering point in a saucepan, then leave them to get quite cold. Meanwhile, drain the shallots in a colander, pat them dry with kitchen paper, then pile them into a 1 litre jar, which has been washed thoroughly in warm soapy water, rinsed, dried, then placed in a moderate oven for 5 minutes to sterilise.

Pour the cold vinegar (plus the spices) into the jar, seal it tightly and leave in a cool place for 1 month before eating.