Ingredients:
Shallots,

salt,

vinegar,

oil.

Preparation (easy - 2 days):
Peel, wash and dry the bulbs. Place them in a large container, cover with kitchen salt and let them rest for one day. Then remove the salt and soak the shallots in vinegar for another day. Now, drain well the shallots and place it in some glass jars. Add extra virgin olive oil on top. It is recommended to let the shallots rest for at least two months before consumption.

Matching wine: Pignoletto Colli d'Imola.

Utensils:

A large container, some glass jars.