Thai pickled chillies

My family is pickle, sauce and condiment obsessed.  We love anything that enhances the flavours of a dish or quite simply sets our tastebuds alight.  You can only imagine my excitement when I discovered pickled chillies in a Thai restaurant.  I have started making them at home so that I can eat these chillies at any time.

I used birds eye chillies for this recipe which are commonly found in South-East Asia.  They are extremely hot and at one time were thought to be the world's hottest chilli although hotter varieties have since been identified.  I hope you enjoy them as much as I do.



Ingredients

• 30 grams birds eye chillies (red and/ or green) - finely sliced
• 1 teaspoon salt
• 3 tablespoons white rice vinegar

Method

1. Combine all the ingredients in a small clean jar.
2. Place the jar in the fridge and leave for 2 days.
3. Serve with your favourite savoury foods.
4. Use within 3 weeks.