We are currently trialling recipes for shallots in chilli infused cider vinegar and it is beginning to get a bit warm. Some people have trained their mouths/oseophagus/taste buds to handle the heat from chillies but i'm not one of them i'm afraid.
What we are trying to achieve is a balance so that the great taste of the pickled shallot is still apparent but the kick of chilli will be a great treat for those that like things a little bit hotter than usual. In order to get the heat into the cider vinegar we use chillies that, back in 2007, were given the honourable title of the 'hottest chilli in the World'. Despite it having now been knocked off its perch the Ghost Chilli packs quite a punch which is why we also use it in our Chilli Vinegar product.
We hope to have the recipe finalised and the shallots steeped and jarred up ready in time for the Mid Somerset show in Shepton Mallet in August 2017, There is the labels to design and have printed but this should be easy compared to the testing stage.