Pickled Shallots
  • 3 C (packed) shallots sliced very thin on mandoline
  • 1 C rice wine vinegar
  • 1/2 C water
  • 1/2 C sugar
  • 1 T kosher salt
  • 1 T pickling spice
  • 1 bay leaf

Add all ingredients except shallots to small sauce pan. Allow brine to come to a boil; remove pan from heat. Place shallots in quart sized canning jar. Pour brine over shallots. Secure lid on jar and chill for at least 1 hour. Pickled shallots well in the fridge for up to two weeks.