2 handful of green chili peppers (or combined with red)
1 tbsp salt
1 tbsp brown sugar
1 tsp black pepper
200 ml white vinegar
250 ml water
Wash the peppers and put them with the black pepper in a 750ml jar.
Mix the water, vinegar, salt and sugar in a pan and bring them to a boil.
Remove from heat and immediately pour the hot liquid in the jar, over the pepper.
Seal with a lid and wait for 3 weeks for the peppers to be pickled.
I keep mine on the kitchen counter, they won’t spoil and you can open the jar as many times as you want.