Pickled shallots


  • 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.

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