20 long green or Jalapeño chillies, sliced, stems discarded
3 garlic cloves, peeling + halved
150ml white vinegar
150ml Chinese rice wine vinegar
300ml cold water
4 tbsp sugar
2 tbsp salt
Into a medium-sized saucepan, add the garlic, water, vinegars, sugar and salt. Bring to the boil, stirring often. Once boiling, add the chillies and stir well. Remove the pot off of the heat and let them sit for 10-15 minutes.
Add the chillies using a slotted spoon into a clean, sterilized jar.
Add the pickling juices over top until you reach the top of the jar,.
Cool at room temperature then screw on lid and chill in fridge.
These chillies should last 2-3 weeks in fridge.