For pickled red chillies,
pour 400 ml white wine or cider vinegar into a saucepan with 2 tablespoons sugar, 2 teaspoons sea salt and 2 teaspoons coriander seeds. Bring the vinegar to the boil, stirring until the sugar has dissolved, then turn off the heat. Using a small sharp knife, slit 8 red guajillo or serrano chillies down one side, from the stalk to the tip, making sure you don’t cut right through them. Pack the chillies in a sterilized jar and pour the vinegar mixture over the chillies to cover completely. Seal the jar and store in the refrigerator for at least 2 weeks before using. Store in a cool place and use within 4–6 months. Serve whole as a starter or slice finely and scatter over salads, tagines or couscous.
