about 2 cups lightly packed shallots, peeled and thinly sliced
3/4 cup red wine vinegar (5% acidity or greater)
1/2 cup filtered water
3 tbsp honey
1/2 tsp salt (Kosher salt or sea salt)
In a wide saucepan, combine the vinegar, honey, and salt.
Bring to a boil, stirring to dissolve the honey.
Add the shallots and stir to coat evenly.
Cook briskly for exactly 1 minute and remove from the heat.
Allow the mixture to stand until it cools to room temperature.
Transfer to a glass bowl.
Cover the bowl and refrigerate. Shallots will keep this way for up to 2 months and are a great salad topper or addition to an appetizer.