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Hot Pickled Shallots

Hot Pickled Shallots

This is a family favourite and great to make now in preparation for those cold wet months ahead (What am i saying? We have cold wet months now - welcome to the British summer!)
This recipe has a thai twist with coriander and lemongrass.

Spiced Shallots

Ingredients : 
  • 500g shallots 
  • 6 birdseye fresh chillies
  • 2 garlic cloves
  • 600ml cider vinegar
  • 50g sugar
  • thumb sized piece fresh ginger
  • 15ml coriander seeds
  • 2 lemon grass stalks
  • 20ml fresh coriander
  • 1 teaspoon salt
  • 2 pieces of lime rind.

To prepare : 

1) Peel the shallots. Peel and chop the garlic.  Slice the ginger. Cut the lemon grass into halves lengthways.  Slice the chillies in half lengthways and remove seeds. Chop the lime rind into slices.

2) Bring a large pan of water to the boil. Blanch the chillies, garlic and shallots for 2-3 minutes and then drain.  Rinse the contents under cold water and then drain.

3) In another pan, put the cider vinegar, sugar, salt, lemon grass, lime rind and ginger and bring to the boil. Simmer over a gentle heat for 4-5 minutes and remove from heat. Leave to cool.

4) Using a slotted sppon, remove the ginger and discard.  

5) Add the garlic, shallots and chillies to the pan.  Add the fresh coriander. Bring to the boil for another 1-2 minutes.

6) Drain the liquid into a pouring jug.

7) Pack the shallots and spices into warmed sterilised jars. Pour over the hot vinegar to the brims of the jars. Seal and store in a dark place for at least 2 months before eating.