Ingredients
- 5 large shallots peeled and thinly sliced
- 2/3 cup raw and unfiltered apple cider vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
Instructions
- Combine apple cider vinegar, water, sugar, and salt in a saucepan and bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Do not let the mixture get too hot as there are heat-sensitive nutrients in apple cider vinegar.
- Let the mixture cool slightly. Place the thinly sliced shallots in a clean jar. Pour the cooled vinegar mixture over the shallots, ensuring they are completely submerged.
- Allow the mixture to cool to room temperature, then seal the jar and refrigerate. The pickled shallots will be ready to use after 30 minutes but improve with longer refrigeration.
