Quick pickled chillis

Spiky, spicy, piquant. The perfect topping for a cheese sandwich, pizza, jacket potato. Anything.

• 120ml white vinegar (or cider vinegar)
• 120ml water
• 1 clove garlic, left whole but squashed
• 2 tbsp brown sugar
• 1 tbsp salt
• 5-6 large (120g) chillis, thinly sliced

1. Put the vinegar, water, garlic, brown sugar and salt in a small saucepan and bring to the boil
2. Add the chillis, stir in and remove from the heat. Allow to sit for 10 mins
3. Pour the chillis and pickling liquid into a clean, sterilised jar, leave to cool and then store in the fridge

This will keep in the fridge for a couple of months, getting more pickled as time goes on