Pickled Chilli Peppers

Method

1. Cut the stems from the chilli peppers at the tip, leaving the chilli peppers sealed and unopened.

2. Place the chilli peppers in a small pan, then add the white wine vinegar, garlic, bay leaf, dried rosemary and caster sugar.

3. Stir the mixture once, then place over a medium-high heat and bring to boil. Reduce the heat and simmer for about 8 minutes to soften the chillies.

4. Transfer the pickled chilli peppers to a sterilised jam jar, pour the cooking vinegar over the top, adding up to 75ml more as necessary to completely cover the chillies.

5. Set the jar aside so that the contents cool completely, then secure the lid.

6. Use as necessary. The chillies will keep for up to 1 month in the airtight jar.