Now your feet are toasty; it’s time to share the heat with your friends. A tub o’ your very own homegrown chilli pickles will add some spice to any occasion.


1. 50g Whole Chilli Peppers

2. 150ml Water

3. 150g White Sugar

4. 10g Salt

5. 2 Bay Leaves

6. 150ml Apple Cider Vinegar


1. Pack the chillies in a sterilised glass jar with the bay leaves

2. In a saucepan bring the water, vinegar, sugar and salt to a boil

3. Ladle the liquid slowly over the chillies and carefully tighten the jar (use a mitten or a cloth to hold the jar as it will be hot)

4. Let the jar cool down at room temperature

5. Once cool, transfer the jar of chillies to the fridge

6. They’ll last in the pantry unopened for up to a year, and once open it lasts in the fridge for up to 3 months