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|
|Need help with conversions?|
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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