Pickled chili

4 People

• 6 chillies
• 1/2 cup vinegar
• 1 dl sugar
• 2 dL water

1. Heat the vinegar, sugar and water over a low heat until the sugar melts.
   ‍
2. Chop chillies and add them to the layer when it has become lukewarm. If it is too hot, the chillies lose color. Pour into a sterile beaker and garnish with some coriander leaves and lime slices. Store in the refrigerator.
   ‍
3. Pickle carrots, silver onions and other things in the same way. Remember that the sheet must be cool if, for example, you are pickling silver onions. This is because onions are softer. Think consistency!