Shallots typically begin to rot more quickly than storage onions, so buy them in amounts you will use quickly. Today’s recipes are ... ¾ cup best-quality red wine vinegar 16 (about 1¼ pounds ...

Start by making the pickled shallots. Peel and slice the shallots thinly and place in a bowl. In a small pot, heat the red wine vinegar, sugar and a pinch of salt until the sugar has dissolved.

This pickled ... vinegar. That’s it! We’ve opted for cider vin here, but white wine vinegar, red wine vinegar, sherry vinegar, or rice vinegar would all be fine. Consider this easy recipe ...

This recipe brings together quintessential ... if large), then the layers separated and quick-pickled in red wine vinegar spiked with pomegranate juice, to wind up looking like pretty pink flower ...

To make the pickled cabbage, heat the vinegar and sugar in a small saucepan ... of oil in a frying pan over a medium heat. Fry the shallots for 10 minutes, until soft and tinged brown.