Hot Thai Pickled Shallots

Name: Hot Thai Pickled Shallots
Yield: Makes Two to Three jars
Cuisine: Thailand
Ingredients: 15 ml/1 tbsp chopped fresh coriander (cilantro); 4 kaffir lime leaves or pared strips of lime rind; 600 ml/1 pint/2½ cups cider vinegar; 2 lemon grass stalks, cut in half lengthways; 5 cm/2 in piece fresh root ginger, peeled and sliced; 15 ml/1 tbsp coriander seeds; 40 g/1½ oz/3 tbsp granulated sugar; 10 ml/2 tsp salt; 500 g/1¼ lb Thai pink shallots, peeled; 2 large garlic cloves, peeled, halved and green shoots removed; 5–6 small red or green Bird’s eye chillies

Preparation info

Makes
Two to Three
jars

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Pickling Thai shallots in this way demands some patience, while the vinegar and spices work their magic, but the results are definitely worth the wait. Thinly sliced, the shallots are often used as a condiment with southeast Asian meals.

Ingredients

5–6 small red or green Bird’s eye chillies
500 g/1¼ lb Thai p

Asia
Thailand
Side dish
South East Asia
Gluten-free
Vegan

Method

The chillies can be left whole or halved and seeded. The pickle will be hotter if you leave the seeds in. If leaving the chillies whole, prick them several times with a cocktail stick (toothpick). 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, then drain again.