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1
Put the shallots in a small heatproof bowl and pour boiling water over them to cover.
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2
Let stand for 2 to 3 minutes, during which the skins will loosen and wrinkle.
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3
Pour off the hot water and add cold water to cool the shallots quickly.
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4
Drain in a colander.
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5
To peel each shallot, use a small, sharp knife to cut off a bit of the stem end.
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6
Working from the stem end, peel away the outer skin and any dry-looking layers underneath to reveal a glossy, smooth shallot.
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7
Separate any Siamese-twin bulbs to remove the skin fully.
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8
Finally, cut away the root end, taking care to leave enough so the shallot wont fall apart.
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9
Repeat with the remaining shallots.
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10
Return the peeled shallots to the bowl and pour in the salt solution.
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11
There should be enough for the shallots to float a bit.
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12
Let them stand at least overnight or up to 24 hours to remove some of their harshness.
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13
Drain and rinse the shallots well under cold running water.
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14
In a small saucepan, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally until the sugar has dissolved.
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15
Add the shallots and when the liquid returns to a simmer, immediately remove the pan from the heat.
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16
Use a slotted spoon to transfer the shallots to a 1-pint jar.
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17
Pour in the hot vinegar solution to fill to the rim.
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18
Set aside to cool, uncovered, then cover and refrigerate.
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19
Allow the shallots to mature for 5 days before serving.
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20
They will keep refrigerated for several weeks, though they are likely to be long gone by then.
