Hot Thai Pickled Shallots

Preparation info
  • Makes

    Two to Three

    • Difficulty


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.


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


  1. 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.