In a small saucepan over medium-high heat, bring vinegar, sugar, and a healthy pinch of salt to simmer, stirring until sugar is dissolved.
Stir in shallots. Remove from heat, cover, and cool completely, about 30 minutes. Store in brine in an airtight container for up to 1 week.
Notes
Shallots: Shallots are a member of the allium family, just like onions and garlic, and they are usually they're stocked near the fresh bulbs of garlic.
Red wine vinegar: I love the taste of red wine vinegar, but you can use any vinegar that you prefer or have on hand such as distilled white vinegar, white wine vinegar, or apple cider vinegar.
Yield: The actual yield will vary depending on the size of the shallots you buy. Assuming 1 large shallot = 1/2 cup minced, this Pickled Shallot recipe will make about 2 cups shallots. That's enough for 8 servings, 1/4 cup each (but usage will vary depending on how you use it).
Storage: Store pickled shallots covered in the refrigerator for up to 1 week.