- ¼ cup (60 ml) apple cider vinegar
- 1 tbsp sugar
- ½ tsp salt
- 2 shallots, sliced into thin rounds
- In a bowl, stir the vinegar with the sugar and salt until dissolved. Add the shallots. Let marinate for 30 minutes. Drain when ready to serve.
The pickled shallots with keep for 3 to 5 days in the refrigerator.