Wash and dry chillies, then slice them into your desired serving size
Combine the pickling liquid ingredients in a large saucepan, bring to a boil for a couple of minutes and turn off the heat and leave for five minutes to cool slightly.
Do whatever prep you normally do for bottling, I normally preheat the oven to 160℃/320℉, wash the jars thoroughly and place them upside down on an oven tray in the oven for about 15 minutes (check the instructions with the jars as they might not recommend the oven). Bring them out of the oven about 5 minutes before bottling. I also place the lids (not the ring) in a bowl and pour boiling water over them and let sit for a couple of minutes before using to seal.
Fill jars with chillies, make sure they are fairly tightly packed as they will shrink down when the hot liquid goes in. Ladle the hot pickling liquid into the jars (it's best to use a wide funnel) leaving ½cm/0.2in at the top.
Place the lids on and the rings and tighten. Invert the jars and check after a couple of hours that the seal button has gone down.
These will be good to eat the next day, but will improve over time (not too long though).
