In a small bowl, add the vinegar, salt, and sugar. Whisk until the sugar and salt fully dissolve.
Thinly slice the two shallots into thin rings and add them to the vinegar mixture. Toss thoroughly and leave the onions to macerate in the fridge for one hour.
Serve as a side to savory dishes, a topping on sandwiches, or even a part of a salad.
1/2 Cup of a Red Vinegar
1/4 tsp. Sea Salt
1 tsp. Sugar
2 Small Shallots