Sherry Shallot Vinegar

Total Time:
504 hr 30 min
Prep:
504 hr
Cook:
30 min

Yield:
about 1 pint
Level:
Easy

Ingredients
  • 1 1/4 cups white-wine vinegar
  • 3/4 cup dry Sherry
  • 2 1/2 cups peeled and halved shallots
Directions
  • In a sterilized 1-quart Mason-type jar combine all the ingredients and seal with a lid. Let the mixture stand at room temperature for at least 3 weeks. Strain the vinegar through a fine sieve into a sterilized 1-pint Mason-type jar and seal with the lid.


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