Title: Shallot Cider Vinegar
Categories: Condiment Onion
Yield: 1 Quart

3 1/2	c	Cider vinegar
6		Shallots; whole
2		Parsley sprigs
8		Whole peppercorns
1		Bay leaf

Scald a 1-quart bottle with a tight-fitting top; let dry completely.

Heat vinegar in medium saucepan just to boiling. Let cool slightly; pour into bottle. Add the shallots, or thread the shallots on a wooden skewer, if your prefer, and then add to the bottle. Add parsley, peppercorns, and bay leaf. Let cool. Seal tightly.

Let stand at room temperature for 2 to 3 weeks, shaking occasionally, to allow flavors to develop.

Family Circle, 11/15/83

MM by Dave Sacerdote From: Dave Sacerdote Date: 16 Apr 97 National Cooking Echo Ä

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