Pickled Chillies

These need to be made a month or so in advance of when you want to eat them but you’ll be so grateful to have them in your fridge when a bland meal needs a lift. The heat of the chilli is mellowed with the pickling process, so they give out a lovely warmth, rather than setting mouths on fire. I love them over eggs, on salads, in curries, soups and stews.