- 2 red peppers, sliced
- 12-16 whole chillies (mild to hot to your preference)
- 750 ml Sarson’s Speciality Pickling Blend
- 3 bay leaves
- 1 sprig rosemary
- 1 tsp white peppercorns
- Put all ingredients in a pan and simmer for 20 minutes or so until chillies are tender. Pack in a jar and pour over liquid.
- Leave to cool and then store in refrigerator.