Instructions

1. Peel the outer papery skin from the shallots. Trim the ends of the shallots and separate them into individual cloves.

2. Boil 2 1/2 cups of water and pour the water into a bowl. Add 2 oz. of salt to the water and allow the salt to dissolve. Let the brine solution cool.

3. Place the shallots in the brine solution and place a plate over them so that they remain submerged. Allow the shallots to soak in the solution for 12 to 24 hours in the refrigerator.

4. Rinse the shallots with clean water. Pat the shallots dry with paper towels.

5. Combine the white wine vinegar, salt and sugar in a saucepan. Place the saucepan on the stove top over high heat to bring the ingredients to a boil.

6. Stir the solution until the sugar dissolves.

7. Add the shallots to the solution. Stir the shallots to coat them with the mixture. Cook the shallots for one minute.

8. Remove the saucepan from the stove top. Place the savory sprig into the saucepan.

9. Let the mixture cool to room temperature. Pour the shallots into a glass bowl. Cover the bowl with a lid or plastic wrap.

10. Refrigerate the shallots for one week before you consume them.

11. Store the pickled shallots for up to three months in sterilized jars. Cover the jars tightly and store them in a cool and dark location.