Step 1

Wash and dry the chillies.

Step 2

Slice the chillies width ways and discard the stalks.

Step 3

Pack the chillies into a sterilised jar.

Step 4

In a small saucepan, combine the water and white vinegar with the sugar and salt. Add the bay leaf, mustard seeds and fennel seeds and heat over a gentle heat, stirring occasionally, until the sugar and salt have dissolved.

Step 5

Pour this over the chillies in the jar - the liquid should cover the chillies to prevent the air from getting to them.

Step 6

Store in the fridge for up to a week.