Pickled Chillies

I buy chillies from my local farmer’s market and usually get bags full of them from the stallholder. If I end up with too many chillies in my fridge I will ferment them, and then use them to make the fantastic fermented chilli sauce. I usually pickle the chillies whole with the seeds, although perhaps I woud take out the seeds of Scotch Bonnet chillies as those are so extremely hot. Use these pickles as a hot accompaniment, chopped to spice up a dish, or t