Pickled shallots

Ingredients:

• 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.