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Slice shallots into ⅛ inch or ¼ inch half moons and place into a pint jar.
Mix vinegar and lime juice. Add salt and stir to dissolve.
Pour vinegar mixture over shallots. Top up the jar with water (up to the very brim). Place lid on jar and shake well.
Leave on counter top for at least 8 hours, 24 is better. Refrigerate for long-term storage.