Heat the vinegar water with sugar
in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
Put the shallots
, mint and parsley in food processor
to finely chop
, then transfer the mixture to a small storage container. Pour the hot brine
over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.