Balsamic Pickled Shallots Recipe

In a small saucepan, combine the balsamic vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar has dissolved.

Add the shallots to the saucepan and let simmer for 15-20 minutes, or until the shallots are tender.

Remove from heat and let cool to room temperature. Transfer the pickled shallots and liquid to a jar or container and refrigerate for at least 2 hours before serving.

Serve as a condiment with meats, sandwiches, or salads.