Pickled shallots are unbelievable on everything!!!!   I add these on the roasted carrot and brussels sprouts pizza!

5-6     shallots, peeled and sliced thin
1 C     rice wine vinegar
1/2 C  muscavado sugar….as natural as possible  (I am working on a better substitute)
2 t      sea salt

Bring vinegar, sugar and salt to a boil.  Add the shallot slices to a heatproof jar.  Pour the vinegar mixture over the shallots and allow to cool slightly.  Cover and let sit for at least an hour.  Shallots are ready.  Refrigerate for up to a week.