Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.
- 1 cup unseasoned rice vinegar
- 8 oz. very small shallots (about 18)
Bring vinegar, sugar, and salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Add shallots and return liquid to a boil. Transfer shallots and hot liquid to a heatproof bowl or jar; let cool.
DO AHEAD: Shallots can be pickled 1 weeks ahead. Cover and chill.