Place them in a pot with cold water and set the heat to medium. Once the water starts boiling, let it sterilise for 10 minutes.
After 10 minutes, remove and allow to cool. Pat dry with clean kitchen paper towels.
Making the Pickles
Wash the chillies under a tap and pat dry with a clean kitchen paper towel.
Cut the chillies (Note 2) then put them into the glass jars. Pack the jars tightly.
In a small pot on medium setting add the vinegar, water, sugar and salt. Allow it to come to the boil then take it off the heat.
Pour the solution into the jar(s). Make sure the pickling solution is covering all the chillies (Note 3).
Once cool enough to handle, put the lid on and place them in the fridge.
Allow at least a day to pickle.
This recipe will work with any type of chilli. We recommend Thai chillies if you want a lot of heat, and cayenne peppers/jalapenos if you want something milder.
Finely chop the chillies if you want them to evenly disperse in a liquid (e.g. a sauce, broth, etc.). Slice the chillies if you want them to add pops of flavour (e.g. adding to a rice dish or salad)
This recipe makes a generous amount of pickling liquid for 250 gm of chillies. If you do fall short though you MUST make sure the chillies are fully submerged - so either make more pickling liquid, or use fewer chillies.