Pickled Chilies

Directions

1. 1
   For this recipe you must use perfect green chilies without any blemishes (you can use red chilies but they may be slightly hotter).
2. 2
   Carefully cut from the stalk end to the tip of each pepper and remove the seeds (use the handle of a teaspoon for this). Put the cut peppers into a large heatproof bowl.
3. 3
   Pour the boiling water over the chilies, let them sit for 5 minutes, then drain. This will get rid of most of the seeds left behind.
4. 4
   Next put your black peppercorns, bay leaves, coriander seeds, chilies and salt into a large jar (I use a quart jar) or other airtight container.
5. 5
   Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved. When this is quite hot, but not boiling, pour it into the jar with the chilies.
6. 6
   Allow it to cool down and then put the lid on, put into the fridge and leave it there for a minimum of 2 weeks before using. They will keep in the fridge for at least 4 months.