20 long green chillis, sliced, stems discarded
3 garlic cloves, peeling + halved
300ml white vinegar
300ml cold water
4 tbsp sugar
2 tbsp salt
Into a medium-sized saucepan, add the garlic, water, vinegar, sugar and salt. Bring to the boil, stirring often. When boiling add the chillis and stir well. Remove the pot off of the heat and let them sit for 10-15 minutes.
Add the chillis using a slotted spoon into a clean jar. Add the pickling juices over top.
Cool at room temperature then screw on lid and chill in fridge.