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
|450g pink shallots, peeled|
|175ml sherry vinegar|
|425ml white wine vinegar|
|1 tablespoon coriander seeds|
|1 small bird's eye chilli|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a 1 litre jar
This recipe is from Delia's Happy Christmas
You need to begin 2 days ahead by placing the shallots in a 1.2 litre bowl.
Then mix the 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, coriander seeds and chilli 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 sterilised preserving jar.
Pour the cold vinegar (plus the spices) into the jar, seal it tightly and leave in a cool place for 1 month before eating.
Note: to sterilise preserving jars, wash them in warm soapy water, rinse and dry, then pop them in a medium oven for 5 minutes to sterilise.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Making pickles is always satisfying as they are usually far better than anything you can buy, and their jewel colours cheer up the darker days of autumn. This is one of the best...
This is so-named because it is made with dried fruits, which I always associate with Christmas: prunes, dates and apricots. It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheddar.
Preserved properly, beetroot has none of the overpowering vinegar flavour that you all too often find in jars. Instead, it has a wonderful sweetness and flavour that makes it ideal with all cold meats and cheese.
Make this a month before Christmas so that the flavours can mature: brilliant with cheeses and cold meats.
Okra, or ladies' fingers, is an interesting vegetable often found in African and Indian recipes. Here it's pickled which at the very least will prove to be a conversation starter as it's so unusual!
Most Popular recipes
21 May 2015 15:10
Jersey royal potatoes
21 May 2015 19:18
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
21 May 2015 15:50
01 Mar 2015 15:04
20 May 2015 17:37
16 May 2015 20:21