Use a mandolin or vegetable slicer to make slices of uniform thickness. These keep for a couple months in the refrigerator. Store in a mason jar or reuse an old pickle jar.
1 cup thinly sliced shallots
1 cup cold water
1/4 cup white vinegar
1 tablespoons granulated sugar
¾ teaspoon Kosher salt
1/4 teaspoon saffron threads
Combine the water, vinegar, sugar, salt and saffron in a medium-size saucepan over high heat and bring to a boil.
Once the sugar and salt are dissolved and the brine is a golden, stir in the shallots and simmer for 5 minutes.
Remove the pan from the heat and let steep for 15 minutes.
Place in a storage container and once completely, cover and store in the refrigerator.
Keywords: pickled shallots, saffron shallots, condiment, vegan, dairy-free, gluten-free