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Ingredients: • 2 tablespoons white vinegar • 1 ½ tablespoons sugar • 1 teaspoon salt • 3 tablespoons warm water • 20 shallots, peeled and sliced • 1 red finger-length chili, deseeded and sliced Preparations: Combine the vinegar, sugar, salt and warm water in a bowl. Add the sliced shallot and chili and mix well. Set aside to cure for 2 to 3 hours, then serve in small bowls. This pickle keeps for a week in the refrigerator Makes 1 cup Preparation time: 20 mins + 2 to 3 hours to cure
Periplus
