Quick Pickled Chillies

Ingredients

• 1 pound (500g) red Chilli peppers
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 5 cloves garlic (peeled)
• 1 bay leaf
• 1 teaspoon peppercorns
• 1 teaspoon coriander seeds
• 1/4 teaspoon celery seeds (optional)

Instructions

1. 1

   Wash the whole chilli peppers, then pierce them 4-5 times with a toothpick.

2. 2

   In a saucepan, place the vinegar, water, salt and sugar and bring to a boil.

3. 3

   Place the bay leaf, garlic, peppercorns, coriander seeds and celery seeds in the bottom of the sterilised glass jar. Tightly pack the pricked chilli peppers inside the jar.

4. 4

   Carefully fill the jar with the hot brine, completley submerging the the chillies with the brine. Leave a ¼" gap from the top of the jar.

5. 5

   Close the jar and allow to cool on the counter overnight. Keep refrigerated. It's best to allow the chillies to infuse for a few days before eating. If the brine levels are lower than the chillies, add more brine, or the chillies may turn brown from the exposure the air.