Sides and Salads Recipes - Pickled Shallots Recipe

Ingredients

• 5-6 small fresh red or green bird's eye chilies

• 500g/1 1/4lb Thai pink shallots, peeled

• 2 large garlic cloves, peeled and halved and green shoots removed

For the vinegar:

• 40g/3 tbsp sugar

• 10ml/2 tsp salt

• 5cm/2in piece fresh root ginger, peeled and sliced

• 15ml/1 tbsp coriander seeds

• 2 lemon grass stalks, cut in half lengthways

• 4 kaffir lime leaves or pared strips of lime rind

• 600ml/2 1/2 cups cider vinegar

• 15ml/1 tbsp chopped fresh coriander (cilantro)

Makes 2-3 jars

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Method:

1. The chilies can be left whole or halved and seeded. If leaving the chilies whole, prick them several times.

2. Bring a large pan of water to the boil. Add the chilies, shallots and garlic. Blanch for 1-2 minutes, then drain. Rinse all the vegetables under cold water, then drain again.

3. Prepare the vinegar. Put the sugar, salt, ginger, coriander seeds, lemon grass and lime leaves or lime 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.

4. Remove and discard the ginger, then bring the vinegar back to the boil. Add the fresh coriander, garlic and chilies and cook for 1 minute.

5. Pack the shallots into sterilized jars, with the lemon grass, lime leaves, chilies and garlic among them.

6. Pour over the hot vinegar. Cool, then seal and store in a cool, dark place for 2 months before eating.

Note: Pickling 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 South-east Asian meals.