Delia

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.


Makes a 1 litre jar

This recipe is taken from Delia's Happy Christmas

Pickled Shallots in Sherry Vinegar
Ingredients
 450g pink shallots, peeled
 570ml water
 50g salt
 175ml sherry vinegar
 425ml white wine vinegar
 1 tablespoon coriander seeds
 1 small bird's eye chilli
Equipment

You will also need a 1 litre jar

 

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.

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