Thai shallots

Thai shallots

By
From
Pickled
Makes
1 × 500 ml jar

These make such an awesome snack with an ice-cold beer, or serve them as part of a Thai curry. If you wanna go all out and kill it on the bar snacks front, roast up some peanuts or pork scratchings with a bit of fish sauce, salt, pepper, sugar and kaffir lime powder. Serve with these babies, and you're #WINNING.

Ingredients

Quantity Ingredient
200g shallots, unpeeled
250ml rice wine vinegar
220g granulated sugar
1 tablespoon sea salt
5 fresh kaffir lime leaves
1/2 lemongrass stalk

Method

  1. Place the unpeeled shallots in a large bowl and cover with boiling water. Leave to sit for 1 minute. Drain and allow to cool.
  2. When the shallots are cool enough to handle, peel them and set aside.
  3. Bring the vinegar, sugar and salt to the boil in a pan and whisk over medium heat, until the sugar has dissolved.
  4. Add the peeled shallots to the pan along with the kaffir lime leaves and lemongrass, bring it back up to the boil, and simmer over medium to low heat for 5 minutes.
  5. Use a slotted spoon to remove the shallots, lemongrass and lime leaves and place in a clean jar.
  6. Bring the vinegar-brine back up to the boil, and cook over medium heat for another 5 minutes.
  7. Carefully pour the hot pickling brine over the shallots. Put the lid on and allow to cool, then refrigerate. The pickles will be ready in 2 days and will keep for up to 1 month in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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