Return to listing

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.

 
 
 Pickled Shallots in Sherry Vinegar

  Makes a 1 litre jar

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
Conversions
Need help with conversions?
Equipment

You will also need a 1 litre jar

 

This recipe is taken from Delia's Happy Christmas

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Saddler
24 Jul 2014 22:09
Coffee Break Another get together
24 Jul 2014 20:15
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients STRAWBERRY CAKE
16 Jul 2014 11:02
Can Anyone Help? Too deep?
24 Jul 2014 20:57
Books me too
17 Jul 2014 16:38
Equipment conventional method?
23 Jul 2014 10:44
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com