These pickled chillies are tangy, sweet, and spicy; perfect for topping a salty pizza or chopping into a creamy coleslaw to add brightness. The leftover chilli-infused brine can also be used as a base for a spicy vinaigrette, so nothing goes to waste! Don't worry if your garlic starts to turn blue - this is a harmless reaction with vinegar and is perfectly safe to consume. When preparing your ingredients, ensure the garlic is not broken. Just crush it lightly with the base of your palms until the cloves split. Make sure your jars are sterilised by running them through a dishwasher or rinsing them with boiling water and drying them at a very low temperature in the oven. This recipe makes enough to fill 4 x 500 ml jars.