pickled japanese shallots

NOTE: This recipe calls for 20 days of pickling, but 6 weeks is a better length of time.

• u.s.
• metric

ingredients:

• 2 1/5 pounds Japanese shallots
• 2 1/2 cups rice vinegar
• 9 ounces sugar
• 1 tablespoon salt

step 1:

Wash the Japanese shallots.

step 2:

Boil the vinegar, sugar and salt in a pot. Remove from heat and let it cool for about 20 minutes. Pour into a big container .

step 3:

Add the Japanese shallots and cover tightly. Pickle for 20 days or longer. (Six weeks is a better length of time.)