The Epicure's Almanac or Diary of Good Living
March 18th : SHALOT AND GARLIC VINEGAR
These essentials to a well-regulated table are easily made, by putting small quantities into jars in size proportionate to your expected consumption, and pouring boiling vinegar into them ; they should stand on the hob a week or ten days, carefully corked,and they will then be fitfor immediate use.
Shalot and garlic both require to be peeled and broken into fragments. One root of the latter will serve for a twelvemonth, and the jar containing its vinegar should be kept in a detached cupboard, as its perfume is somewhat of the strongest.