Sometimes the most inconspicuous things can be the most exciting ones. Like this condiment. It’s so simple, and yet so tasty.
Simmer 2 dl red wine, 1 dl white aceto balsamico, 1 dl water, 2.5 dl brown sugar and 1 tbsp salt in a small saucepan to dissolve the sugar. Peel and thinly slice 4 shallots. Place them into a glass jar and cover them with the hot pickling liquid. Let the pickles rest for at least one day before serving.
I served the pickled shallots as a condiment at our Kräftskiva.