Pickled Hot Chillies

The chillies used need to be the small type. Always use gloves when handling chillies. Trim the stems to  6mm/¼ in. Peel the garlic cloves. 
Place the vinegar, water, sugar, spices and salt in a large non - reactive saucepan and heat gently until all the sugar has dissolved. Bring to the boil, and then simmer for 5 minutes.
Pack the chillies tightly into hot 250ml/½ pint, pre - sterilized jars, one at a time, and working quickly so that the jars do not cool down, and pour the hot spiced vinegar into the jars with one garlic clove in each. Leave a 6mm/¼ in headspace. If required for extended shelf life, process in a boiling water bath for 10 minutes. When cold, store in a dark, cool place for up to 6 months.

Makes 7 or 8 250ml/½ pint jars depending on size of chillies used.