Hot Thai Pickled Shallots
Prep time: 45 mins
Cooking time: 10 mins
Ingredients
- 5-6
red or green bird's eye chillies
- 500g
Thai pink shallots, peeled (or small shallots)
- 2
garlic cloves, large, peeled and halved (green shoots removed)
- 2 tbsp
sugar (granulated)
- 2 tsp
salt
- 2 pieces (2 inches long)
fresh ginger, peeled and sliced
- 1 tbsp
coriander seeds
- 2
lemongrass stalks, cut in half lengthways
- 4
kaffir lime leaves
- 600ml
cider vinegar
- 15ml
coriander, chopped
Hot Thai Pickled Shallots
Thinly sliced, these shallots are often used as a condiment with south-east Asian meals.
Preparation:
- Prick the chillies several times with a cocktail stick. Bring a large pan of water to the boil. Add the chillies, shallots and garlic. Blanch for 1-2 minutes, then drain. Rinse all the vegetables under cold water. Drain again.
- Prepare the vinegar. Put the sugar, salt, ginger, coriander seeds, lemongrass and lime leaves (or rind) in a pan, pour in the vinegar and bring to the boil. Reduce the heat to low and simmer for 3-4 minutes. Leave to cool.
- Remove and discard the ginger, then bring the vinegar back to the boil. Add the fresh coriander, garlic and chillies and cook for 1 minute.
- Pack the shallots into sterilized jars, distributing the lemongrass, lime leaves, chillies and garlic among them. Pour over the hot vinegar. Cool, then seal and store in a cool dark place for 2 months before eating.