Fermenting and pickling has become popular again lately but it has been going on for years Across Asia.
I’ve become more adventurous with pickling different ingredients this year and so I decided to quick pickle a batch of onion that just came into season.
This Thai pickled shallot requires a little advance preparation, but these chilli, lime and lemongrass infused shallots are so delicious. They take a couple of days to make, while the vinegar and spices work their magic, but the results are well worth the wait!
An easy way to brighten up sandwiches, burgers, salads, tacos, nachos, and more..
Give my hot and sweet pickled shallot recipe a try, the intense taste is not for the faint of heart. For those who enjoy the intense flavour of pickled onion, however, they’re an absolute delight.
Your guests will be fighting over these tangy onions!
- 500 gram. Thai pink shallot
- 5-6 red/green bird eyed chillies
- 4-5 garlic cloves (peeled and halved)
- 2 tsp. Salt
- 2-3 tsp. sugar
- 1 tsp. ginger (thinly sliced)
- 2 lemongrass stalk (cut in half lengthways)
- 1 tsp. coriander seeds
- 3-4 Kafir lime leaves
- 2 cup of vinegar
- 1 tbsp. chopped coriander
- Bring a large pan of water to the boil. Add the chillies, shallots and garlic. Blanch for 2-3 minutes, then drain. Rinse under cold water, and then drain again. (The chillies can left whole or halved and seeded).
- In a bowl put the sugar, salt, ginger, coriander seeds, lemongrass, lime leaves, vinegar and bring it 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 the boil. Add the fresh coriander leave, garlic, chillies and cook for a minute.
- Pack the shallots into jar, distributing the lemongrass, lime leaves, chillies and garlic among them.
- Pour over the hot vinegar. Cool, then seal and store in a cool, dark place for a month.