Originally Found in the NYT Magazine.
This recipe appeared in an article in The Times. It was sent in by a reader but was unsigned. It makes 3 1/2 cups — feel free to halve it if this is too much for you.
3 to 4 large shallots (4 ounces) chopped
2 1/2 tablespoons allspice
1 tablespoon mace
2 teaspoons cayenne
1/4 nutmeg, grated
3 3/4 teaspoons salt
2 ounces anchovies, drained of oil
3 ounces (about 1/3 cup) soy sauce
3 cups apple-cider vinegar.
Combine all the ingredients in a sterilized 1-quart glass jar and screw the lid on tightly. Refrigerate for 1 month, shaking the jar every other day or so. Strain into a sterilized jar, and it’s ready to use. Keep refrigerated.
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