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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

 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
Oven temperatures and Conversions
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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.


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