Ingredients
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3 medium shallots, peeled and thinly sliced
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1/2 cup apple cider vinegar
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1/2 cup water
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1 tablespoon granulated sugar
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1 teaspoon flaked sea salt
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1 teaspoon black peppercorns
Directions
- Place the shallots in a clean 1/2-pint mason jar with a tight-fitting lid. Set aside.
- In a small pot over low heat, bring the vinegar, water, sugar and salt to a simmer, stirring frequently. Once the sugar and salt have completely dissolved, remove the pot from heat.
- Pour the vinegar solution over the shallots, ensuring the shallots are completely covered. Add the peppercorns.
- Cover with a tight-fitting lid or plastic wrap. Let stand for a least two hours. The shallots will soften and intensify over time.
- Keep in an airtight container in the fridge for up to two weeks.
