- 10 – 15 chillies (preferably red)
- 1 pint (570 ml) white wine vinegar or distilled white malt vinegar
- Trim the chillies, split open and remove the seeds.
- Bring the vinegar to the boil and add the chillies. Return to the boil.
- Pour into a wide-mouthed warm sterilized jar.
- Cover tightly and leave to stand in a sunny place for at least a month, shaking occasionally.
- Strain through muslin and pour into a sterilized jar.
- Seal and label.