Serves 12-14 150ml (5fl oz) distilled malt vinegar 50g (1¾oz) soft brown sugar 8 black peppercorns 8 allspice berries 1 bay leaf 2 sprigs of fresh thyme 15 fresh jalapeño chillies, finely sliced (from supermarkets)
2 red onions, finely sliced Boil the vinegar with the sugar, peppercorns, allspice berries, bay leaf and thyme for a couple of minutes, remove from the heat and allow to cool completely.
Place the chillies and onions in a bowl and pour over the vinegar mixture. Stir, and leave overnight. Stir again before serving. You can store any leftover pickle in a sealed jar in the fridge.