These simply delicious pickled shallots make a sweet-tart topper for all sorts of savory little bites.
- ½ cup thinly sliced peeled shallots (lightly packed)
- ½ cup water
- ½ cup red wine vinegar
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
Place the sliced shallots in a medium, heat-proof bowl. Place water, vinegar, sugar, and salt in a small, nonreactive saucepan; bring to a boil and remove from heat. Allow the mixture to cool then pour over the shallots. Let sit at least 2 hours at room temperature.