Pickled Shallots

Add rice wine vinegar, water, sugar, salt, peppercorns, juniper berries, mustard seeds, cloves, and thyme to a pan and bring to a boil. Simmer for 5 minutes and remove from heat.

Place shallots in a large bowl. Pour brine over shallots and let set at room temperature for 30 minutes. Once the shallots have cooled, wrap bowl with plastic wrap and place in the refrigerator fro 3 to 8 hours.

Shallots can be used as a side dish, on top of salads or pizzas.