Pickled shallots are lovely accompaniments to both meat and fish.
I've tried pickling shallots a few times, with varying luck, but this recipe adds a balanced flavor to the onion.
Shallots
1 part white wine vinegar
2 parts sugar
3 parts water
Peel the shallots and cut off the ends. Boil white wine vinegar, sugar and water (enough to cover the onion). Add the onion and let it simmer until the onion is tender. If you do not want to use the onion right away, you can pour the mixture over hot, sterilized jars, but they taste lovely, completely freshly cooked, for dinner.
If you want to vary the taste, you can add, for example, garlic, thyme or rosemary. If you want it as an accessory for Christmas food, you can add star anise. Here it is only the imagination that limits you.
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