Pickled Chilies

For this recipe you must use perfect green chilies without any blemishes (you can use red chilies but they may be slightly hotter).

Carefully cut from the stalk end to the tip of each pepper and remove the seeds (use the handle of a teaspoon for this). Put the cut peppers into a large heatproof bowl.

Pour the boiling water over the chilies, let them sit for 5 minutes, then drain. This will get rid of most of the seeds left behind.

Next put your black peppercorns, bay leaves, coriander seeds, chilies and salt into a large jar (I use a quart jar) or other airtight container.

Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved. When this is quite hot, but not boiling, pour it into the jar with the chilies.

Allow it to cool down and then put the lid on, put into the fridge and leave it there for a minimum of 2 weeks before using. They will keep in the fridge for at least 4 months.