Gather ingredients: 5 jalapenos, 12 serrano chillies, 2 carrots, half a white onion, 6 garlic cloves, half a tablespoon of brown sugar, 2 bay leaves, fresh or dried, half a tablespoon of whole black pepper, half a tablespoon of allspice, 250 ml of water, 250 ml of white distilled vinegar, and salt

Wash the chillies well and dry them on a towel on a tray

Cut the top of the stalks off the jalapenos and serranos with scissors

Cut jalapenos into halves, thirds or quarters, and make a small incision in the serranos

Peel and slice the carrots thickly on a slight diagonal

Heat a large pot on high heat and add 2 tablespoons of oil

Add the carrots and cook for 30 seconds to a minute, stirring occasionally

Add the chillies, garlic and onion, and cook for 2 minutes, regularly stirring

Add the black peppercorns, allspice, and bay leaves and cook for another minute

Add 250 ml of water, 250 ml of white distilled vinegar, and half a tablespoon of brown sugar and bring to a boil

Turn the heat down to low, put a lid on the pot, and simmer for 3 minutes

Take the pot off the heat. Using tongs, lift the chillies, carrots and onion out of the hot liquor into a 500 ml (1 pint) glass mason jar so they don't overcook, then leave the vegetables and the liquor to cool for 15-20 minutes

Once the pickling liquor has cooled completely, pour it over the vegetables in the jar and put the lid on

Try to resist eating them for 24 hours. They will keep for up to one month in the fridge