Pickled Shallots


8 to 10 shallots
1¹∕³ cups distilled white vinegar
¹∕³ cup sugar
1¹∕³ cups water
1 tsp. kosher salt


• Use a mandoline or knife to thinly slice the shallots. Place them in a colander, rinse thoroughly and drain. Place in a small glass bowl and set aside.
• In a medium saucepan, bring the vinegar, sugar, water and salt to a boil over high heat until the sugar dissolves.
• Pour the vinegar mixture over the shallots and let cool to room temperature. Cover and refrigerate overnight. Pickles will keep, covered and refrigerated, up to 3 months.