Pickled chilli poppers...

 With soooo many little baby chillies ready to pick I decided to pickle them! This way I could decide what to do with them all at a later date :)

 After picking all the ripe chillies I de-seeded this variety to take away some of the heat. As I've mentioned before, these guys are insanely hot! I then poured boiling water over them and let it sit for 2 minutes before draining and placing the chillies into a jar. This just tenderizes them a little.

  I then placed 2 tablespoons of apple cider vinegar with 1 tablespoon of white sugar and 1 teaspoon of salt in a saucepan and simmered gently until the granules were dissolved. As the mixture was cooling, I added a teaspoon each of yellow mustard seeds and black peppercorns to season before pouring into the jar with the chillies.

 And walaa! Chillies are pickling! I tried one today and it is just the perfect temperature to pop in your mouth and enjoy! I'll most likely be spicing up some fresh salads with these guys or even an antipasto plate...