Ingredients

The following ingredients have 4 Servings
  • 500 g (1lb) chillies / peppers (sliced )
  • ½ cup white or cider vinegar
  • ½ cup water
  • 1/3 cup sugar
  • 2 tsp salt
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 2 bay leaves

Instruction

  • Place chillies/peppers and bay leaf in a hot, sterilized 475ml (1-pint) jar.
  • Bring vinegar, sugar, water, salt and spices to a boil in an enameled saucepan.
  • Ladle hot pickling liquid over chillies. Carefully tighten the lid (use a band or cloth as the jar will be hot) and allow to cool to room temperature.
  • Transfer pickled chillies to the fridge and store in refrigerator up to 4 months.