Instructions for Chillies in Oil:

1. Use glass jars that have been sterilized and have a airtight lid. (see instructions for sterilizing in notes below.) One batch of chillies in oil can be stored in 1 pint sized mason jar or 2 half pint mason jars.
2. Once jars are prepared, wash and dry chillies well. Remove any that have bruises or are no longer firm and fresh. You want only the best quality chillies for this recipe.
3. Wearing food-safe gloves, cut the stems off the chillies (to discard) and slice each chili into rounds. NOTE: It is advised not to touch chillies directly or touch your gloves to your skin once they have the chillies natural oils on them as this can causes burning.
4.  In a large glass mixing bowl (do not use metal), add the vinegar and salt and stir together. Add the chillies to the bowl. Ensure that they are completely submerged in the vinegar and salt brine. Add more brine if needed.
5. Cover the bowl with plastic wrap and allow the chillies to sit in the brine at room temperature for at least 24 hours. This step is critical to safe preservation, do not remove the chillies before the 24 hour mark.
6. After the 24 hours has elapsed, drain the chillies and discard the brine. Spoon the chillies into your sterilized jars and completely cover the chillies with oil. De-bubble each jar with a sterilized spoon to remove air pockets, top with more oil if needed.
7. Firmly secure an airtight lid to each jar and store in a cool, dark place for up to 3 months. You may also store in the refrigerator but note that this will result in the oil solidifying.
   *The oil will become liquid again once a portion is removed from the jar and brought to room temperature for serving.
8. Begin enjoying these chillies as soon as 24 hours after they’ve been finished and in the oil.

Instructions for Chillies in Vinegar:

1. Use glass jars that have been sterilized and have a airtight lid. (see instructions for sterilizing in notes below.) One batch of chillies in vinegar can be stored in 1 pint sized mason jar or 2 half pint mason jars.
2. Once jars are prepared, wash and dry chillies well. Remove any that have bruises or are no longer firm and fresh. You want only the best quality chillies for this recipe.
3. Wearing food-safe gloves, cut the stems off the chillies (to discard) and slice each chili into rounds. NOTE: It is advised not to touch chillies directly or touch your gloves to your skin once they have the chillies natural oils on them as this can causes burning.
4. In a quart sized mason jar or glass mixing bowl (do not use metal), add the water, vinegar and salt and stir together to make your pickling liquid.
5. Spoon the chillies into your sterilized jars and completely cover the chillies with the pickling liquid. De-bubble each jar with a sterilized spoon to remove air pockets, top with more pickling liquid if needed to completely submerge chillies.
6. Firmly secure an airtight lid to each jar and store in the refrigerator. Begin enjoying these chillies as soon as 24 hours after they’ve been finished and placed in the refrigerator.