Pickled Red Chilli and Shallots

Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

I particularly like these chillies and shallots added to South East Asian soups or stews.


  • 2 long red chillies, sliced
  • 6 small shallots, quartered
  • 45 ml ( fl oz) rice vinegar
  • 1 tsp sea salt
  • 1 tsp caster sugar


Place all the ingredients in a small bowl and mix well to dissolve the sugar and salt. Leave to sit for 1 hour before using. If you have any leftover, store in a glass jar with a fitted lid and refrigerate for up to a week.