Pickling Japanese shallots (ラッキョウの甘酢漬け)

Now is the season for fresh Japanese shallots.  We ordered 3 kg of them this year and they just arrived directly from a firmhouse in Tottori prefecture.  

The shallots are white and beautiful.  We first pickled them with salt (60 g) and quickly washed salt away.  Next, we dipped them in boiled water about 10 seconds, cooled them down and put them in sterile jars.  Finally we poured sweat vinegar made of vinegar, sugar, and water (1050 ml, 750 g and 450 ml respectively).  We need to wait for 4~5 days but can't wait for a bite!