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Wednesday, January 9, 2013,8:47 PM by

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

Preparation Method :

  • The chillies can be left either 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 boil. Add the chillies, shallots, and garlic.
  • Blanch for 1 - 2 minutes, then drain. Rinse all the vegetables under cold water then drain again.
  • 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 boil.
  • Reduce the heat to low and simmer for 3 - 4 minutes. Leave to cool.
  • Remove and discard the ginger; then bring the vinegar back to boil.
  • Add the fresh coriander, garlic, and chillies, and cook for 1 minute.
  • Pack the shallots into sterilized jars, distributing the lemon grass, 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.


  • 5 or 6 small red or green bird's eye chillies
  • 500 grams Thai pink shallots, peeled
  • 2 large garlic cloves, peeled, halved and green shoots removed

For the vinegar

  • 3 tablespoons granulated sugar
  • 2 teaspoons salt
  • 2 inch piece fresh root ginger, sliced
  • 1 tablespoon coriander seeds
  • 2 lemon grass stalks, cut in half lengthways
  • 4 kaffir lime leaves or pared strips of lime rind
  • 600 ml cider vinegar
  • 1 tablespoon chopped fresh coriander (cilantro)

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