Hot Thai Pickled Shallots

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 Blue Dragon Dried Kaffir Lime Leaves (or pared strips of lime rind)
  • 600ml cider vinegar
  • 15ml coriander, chopped
Serves: 2 - 3 jars
 
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Hot Thai Pickled Shallots

Thinly sliced, these shallots are often used as a condiment with south-east Asian meals.

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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.