Sherry Shallot Vinegar

  • Yield : about 1 pint
  • Cook Time : 30m
  • Ready In : 30m
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  • 1 1/4 cups white-wine vinegar
  • 3/4 cup dry Sherry
  • 2 1/2 cups peeled and halved shallots


Step 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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