Sherry shallot vinegar

Yield: 1 servings

Measure Ingredient
1¼ cup White-wine vinegar
¾ cup Dry Sherry
2½ cup Peeled and halved shallots

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.

Yield: about 1 pint


Wash the jars in hot suds and rinse them with scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil for 15 minutes from the time steam emerges from the kettle. Remove the kettle from the heat and let the jars stand in the hot water. Just before filling the jars, invert them onto a tea towel to dry.

Fill the jars while they are still hot. Sterilize the lids for 5 minutes.

TO SEAL JARS AND GLASSES WITH PARAFFIN Shave a bar of paraffin into the top of a double boiler set over simmering water and melt it. When ready to seal the jars, wipe off anything that may have stuck to the rim. Pour an ⅛-inch layer of paraffin over the contents of the jar, swirling to cover completely, and let it set. Repeat with a second later of paraffin.

Converted by MC_Buster.

Per serving: 205 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9391 Converted by MM_Buster v2.0n.

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