It's simple to make a basic vinegar brine and a great way to preserve and enjoy food. I often find myself with an abundance of one ingredient in my fridge, pickling them is a great way to use them in the future.
Prep: 5 minutes
Cook: 3-5 minutes
12-15 large chillies
1 tbsp maldon salt or similar flaked salt
1 tbsp caster sugar
250ml rice wine vinegar
1 star anise
1 tsp fennel seeds
1 tsp corriander seeds
1 tsp peppercorns
1 bay leaf
Prick the chillies all over with a pin and place in a sterilised 750ml jar.
Place all the remaining ingredients in a stainless steel saucepan and place over a moderate high heat and bring to a strong simmer. Remove it from the heat and pour over the chillies in the jar and seal (be sure to cover the chillies).
Refrigerate and leave for at least 4 days before eating.