Ingredients
- 250g fresh chillies
- 250ml white wine vinegar (wine vinegars are milder than malt and won't swamp the chilli heat)
- 250ml water
- 2 tbsp caster sugar
- 1 tbsp cooking salt (table salt tends to clump)
- To taste: bay leaves, peppercorns, garlic, onion (whatever you fancy!)
Method
- Wash your chillies and pat them dry. Slice into rings, or leave smaller chillies whole and prick each one a couple of times with a knife.
- Sterilise a clean glass jar by washing it thoroughly and pouring over boiling water. Leave to air dry.
- Pack the chillies into the jar, adding the garlic, peppercorns and mustard seeds if using.
- In a saucepan, combine the vinegar, water, sugar and salt. Heat gently, stirring until the sugar and salt have completely dissolved. Bring to a gentle simmer for 1–2 minutes.
- Carefully pour the hot pickling liquid over the chillies, ensuring they are fully submerged. Tap the jar gently to release any trapped air bubbles.
- Seal the jar and allow it to cool to room temperature before transferring it to the fridge.
Ready to Enjoy
Your pickled chillies will be ready after 24 hours, although they're even better after 3–5 days once the flavours have developed.
Store in the refrigerator and enjoy within 2 months.
