![Pickled Shallots](https://cdn.statically.io/img/www.foodandwine.com/thmb/6Fk_XnuUENEgpH1oDOMWuBOhlY0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pickled-shallots-XL-RECIPE0317-3fc76ee564534d41bd9039cf55281822.jpg)
Ingredients
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1 cup apple cider vinegar
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1 tablespoon kosher salt
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1 tablespoon sugar
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4 shallots (large (about 1/2 pound) thinly sliced crosswise into rings)
Directions
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In a small saucepan, combine the vinegar, salt and sugar with 1/2 cup of water and simmer over moderate heat until the sugar dissolves. Put the shallots in a small bowl or pint-size jar and pour the vinegar mixture on top. Cover and refrigerate for at least 4 hours before using.
Make Ahead
The shallots can be refrigerated in the pickling liquid for up to 2 weeks.