1 Poke two or three small holes in top of each chilli with a pin and pack them tightly in sterilized jars leaving 1cm (½ inch) at the top of the jar ( I have done sliced into rings, and have done some whole with the little green tops on - they look nice ).

2 In a saucepan, combine the water, vinegar, and salt ( I added a pinch of sugar ). Bring the solution to a boil and then pour over the chillies, leaving no space at the top. Remove trapped air bubbles.

3 Store for 4 to 6 weeks in a cool, dark place before serving.