You will need
10 long red chillies
10 long green chillies
1 cup (250 ml) white wine or cider vinegar
1 cup (250 ml) water
6 cloves of garlic, sliced into long slivers
¼ cup (60 ml) sugar
1 T (15 ml) mustard seeds or whole grain mustard
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
Use our recycled pasta sauce bottles.
Pour boiling water over the chillies, to sterilise them. Leave to stand for 1 minute then drain. Pour boiling water into two clean jars. Bring the vinegar, water, garlic, sugar, mustard seeds and Lemon & Black Pepper to a fast boil. Pack the chillies into the clean jars (empty the water out first) and then pour the boiling hot vinegar mixture over. Screw on the caps straight away and turn the bottles upside down to sterilise the lids. Must be done at least a day before.