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First prepare a brine. Put the salt in a pan with 1 litre of water and bring to a boil, stirring to dissolve the salt. Set aside and allow to cool to room temperature.
With a small knife, make a slit down the side of each chilli from the stalk end to the tip and pack them into a two litre preserving pot or jar. Pour over the cold brine, holding the chillies down as air escapes as they settle – it is advisable to wear gloves for this entire step.
Weigh the chillies down and cover the jar. Leave to ferment at room temperature for around three days – the brine should become cloudy and the green of the chillies muted.
Drain and discard the brine, and pack the chillies back into a clean jar or pot.
Put the rest of the ingredients in a pan with 250ml water and bring to a boil, stirring to dissolve. Pour the hot brine over the chillies, keeping your eyes away from the steam! Leave overnight before eating. Once opened, keep these in the fridge for crunch.