French-ish Pickled Shallots- New Food To Me

There are many bloggers out there that are well versed in the French way of cooking... I am not one of them:@) I picked up some shallots for my New Food To Me post and was disappointed by the lack of fun recipes Google brought up. So I modified my Pickled Onions and here we have French-ish Pickled Shallots! I figure shallots, red wine vinegar and thyme would all work within that theme. Shallots have two bulbs per head so that makes smaller rings and they fit on things like cheese and crackers really well. I've been popping them like M&M's but they'd be great topping anything from a burger to a casserole!

 Side note: Have you tried Ritz Everything Crackers-Garlic, Onion, Poppy Seed and Sea Salt... 

OMG, they are dangerously good! Found mine at Walmart.

The half empty (half full?) jar:@)

French-ish Pickled Shallots
3oz shallots, peeled and cut into 1/4" thick rings
3/4 C red wine vinegar
1/4 C water
1 tsp sugar
1/2 tsp salt
1/8 tsp dried thyme
3 whole peppercorns

1. Place shallots in a sterile half pint canning jar.
2. Bring everything else to a boil, reduce heat and simmer for two minutes.
3. Pour brine over onions spooning as much of the herbs/peppercorns as you can into the jar.
4. Let cool on the counter, cover and keep refrigerated. Can be eaten right away, but best by day two.

Avoir un jour heurex:@)

My New Foods List:
(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)
hominy ~ artichokes ~ fish sauce (I'm scared) ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~ pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ leeks ~ shallots