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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. They do tend to disappear rather quickly, I find, so if you can bear to peel them, why not make double the quantity below?
Makes a 1 litre jar
Ingredients
1 lb (450 g) shallots, peeled
4 fl oz (110 ml) sherry vinegar
2 oz (50 g) salt
10 fl oz (275 ml) white wine vinegar
¾ level teaspoon whole mixed pepper berries
You will also need a 1 litre jar.
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.
This recipe is taken from Delia Smith’s Christmas.
