Pickled Shallots

• 2 tablespoons white vinegar
• 1½ tablespoons sugar
• 1 teaspoon

Combine the vinegar, sugar, salt and warm water in a bowl. Add the sliced shallot and chili, and mix well. Set aside to cure for 2 to 3 hours, then serve in small bowls. This pickle keeps for a week in the refrigerator.