Hot Thai Pickled Shallots from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 600 ml/1 pint/2½ cups cider vinegar
• 15 ml/1 tbsp chopped fresh coriander (cilantro)
• 4 kaffir lime leaves or pared strips of lime rind
• 40 g/1½ oz/3 tbsp granulated sugar
• 2 large garlic cloves, peeled, halved and green shoots removed
• 500 g/1¼ lb Thai pink shallots, peeled
• 5–6 small red or green Bird’s eye chillies
• 2 lemon grass stalks, cut in half lengthways
• 15 ml/1 tbsp coriander seeds
• 5 cm/2 in piece fresh root ginger, peeled and sliced
• 10 ml/2 tsp salt