Pickled Chillies

This recipe is for a 1 litre jar so adjust the recipe to the amount you want

Yields: 1 litre jar



  1. Cut the chillies 1/4" thick and discard the tops - add your cut chillies to a bowl
  2. In a medium sizes saucepan heat the water, both vinegars, salt, sugar, garlic, bay leaf and seeds. Bring your pickling liquid to the boil and take off the heat
  3. Pour the pickling liquid over your chillies and leave to cool for 20 minutes
  4. Add the chillies to your jar(s) and then pour the liquid over the top
  5. Once cool, store in the fridge. These will last for a month or so and are good to eat after 3-4 days