Pickled Shallots

Directions

1. 1
   Put the shallots in a small heatproof bowl and pour boiling water over them to cover.
2. 2
   Let stand for 2 to 3 minutes, during which the skins will loosen and wrinkle.
3. 3
   Pour off the hot water and add cold water to cool the shallots quickly.
4. 4
   Drain in a colander.
5. 5
   To peel each shallot, use a small, sharp knife to cut off a bit of the stem end.
6. 6
   Working from the stem end, peel away the outer skin and any dry-looking layers underneath to reveal a glossy, smooth shallot.
7. 7
   Separate any Siamese-twin bulbs to remove the skin fully.
8. 8
   Finally, cut away the root end, taking care to leave enough so the shallot wont fall apart.
9. 9
   Repeat with the remaining shallots.
10. 10
    Return the peeled shallots to the bowl and pour in the salt solution.
11. 11
    There should be enough for the shallots to float a bit.
12. 12
    Let them stand at least overnight or up to 24 hours to remove some of their harshness.
13. 13
    Drain and rinse the shallots well under cold running water.
14. 14
    In a small saucepan, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally until the sugar has dissolved.
15. 15
    Add the shallots and when the liquid returns to a simmer, immediately remove the pan from the heat.
16. 16
    Use a slotted spoon to transfer the shallots to a 1-pint jar.
17. 17
    Pour in the hot vinegar solution to fill to the rim.
18. 18
    Set aside to cool, uncovered, then cover and refrigerate.
19. 19
    Allow the shallots to mature for 5 days before serving.
20. 20
    They will keep refrigerated for several weeks, though they are likely to be long gone by then.