½teaspoonwhole peppercornscan use black or tri-color
Slice the shallots crosswise into thin rings. Stuff them into a glass jar that's big enough to fit all of them.
In a small saucepan over medium heat, combine the apple cider vinegar, water, sugar, salt, and peppercorns. Heat, stirring frequently, until the sugar has dissolved. Remove from heat and pour the brine over the shallots in the jar. The brine may not fully cover the shallots, but they will shrink down as they pickle.
Secure the lid on the jar or container and gently shake/swirl so that the peppercorns get evenly distributed. Let the shallots sit for at least 30 minutes to cool. Enjoy immediately after cooling or transfer to the fridge for later use. Pickled shallots will keep in the fridge for at least a couple of weeks.
Sub red wine, sherry, or white vinegar for apple cider vinegar. You can also add herbs and spices to the brine if desired.
Add to cheese boards, tacos, grain bowls, burgers, and more.