1
Wash and dry produce.
Halve, peel, and thinly slice half the shallot; mince remaining shallot. Quarter lemon. Halve tomatoes.
In a small bowl, combine sliced shallot, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), juice from half the lemon, and a pinch of salt. Set aside to pickle, stirring occasionally.