Pickled Shallots in Sherry Vinegar

This recipe is from Delia's Happy Christmas.

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.

The Delia Online Cookery School: One of our most popular festive recipes is Etty’s Sausage Rolls. Just click to watch how to make them.

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Method

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.