Sherry Shallot Vinegar

• 1 1/4 cups white-wine vinegar
• 3/4 cup dry Sherry
• 2 1/2 cups peeled and halved shallots

1. In a sterilized 1-quart Mason-type jar combine all the ingredients and seal with a lid.
2. Let the mixture stand at room temperature for at least 3 weeks.
3. Strain the vinegar through a fine sieve into a sterilized 1-pint Mason-type jar and seal with the lid.

whitewine vinegar, sherry, shallots

Taken from www.foodnetwork.com/recipes/sherry-shallot-vinegar-recipe.html (may not work)