Drop one garlic clove into each of the jars, then divide the sliced jalapenos or other green chillies between the two jars. Note that if this isn’t enough to fill your jars, do add more so that the jar is full.

Add a few slices of red birds eye chillies or other red chillies to each jar for colour and kick and slide a couple of bay leaves into each jar.

Divide the salt, sugar and black peppercorns evenly between the two jars, then add the white vinegar or cider vinegar, and squeeze in the juice of the limes into each jar.

Taste the brine with a clean spoon and adjust seasoning as necessary then, with a new spoon (don’t put the same spoon back into the jars), taste again. Alternatively, make your pickle brine in a separate jar, then, when you’re happy with the seasoning, pour the brine into the jars.

Make sure the jalapenos are covered with brine, and if they’re not, top up the jar with more lime juice or vinegar, so it’s covered, then shake again, screw the lids on and refrigerate for an absolute minimum of one hour before serving, although they’re far better if left overnight or for a few days.