Recipe courtesy of Gourmet Magazine

Sherry Shallot Vinegar

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  • Level: Easy
  • Total: 504 hr 30 min
  • Prep: 504 hr
  • Cook: 30 min
  • Yield: about 1 pint
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1 1/4 cups white-wine vinegar

3/4 cup dry Sherry

2 1/2 cups peeled and halved shallots


  1. 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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