- Using a small knife, prick the chilli peppers all over so they will absorb the liquid marinade.
- Place the chillies in a 1 litre preserving jar, packing them down lightly.
- Mix the remaining ingredients in a jug, then pour the liquid over the chillies.
- Seal the jar and store it in a dark place for up to one month, by which time the chillies will have softened and become pickled in flavour!
IngredientsSEA SALT FLAKES 125g
400g mild long chilli peppers
1 dried small chilli
1.5 tbsp Maldon Salt
120ml white wine vinegar - we recommend @aspallvinegar (Instagram)
JOIN OUR MAILING LIST
Keep up to date and stay inspired with the latest recipes.