As is normal for autumn, it is time for pickling chillies.
This last year in spring I planted 6 jalapeños seedlings, and have reaped a bumper harvest. I also still had a jalapeño bush that is now three years old and still going strong, but I am leaving all of the pods on it to ripen to red so I can make some more hot chilli chutney.
I also had a handful of red onions that were too small to do much with, so I decided to take them out of storage and make my usual pickled onions with them.
Here is the result.