Recipe courtesy of Valerie Bertinelli

Pickled Shallots and Red Onions

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
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