Clean off the flowers and pack into a sterilised jar.
Peel the garlic, slice and add to the jar.
Slit the chilli in half and add to the jar.
Fill jar with the apple cider vinegar.
Pop on the lid and shake well.
Store in a cool dark place for 1 week and then strain through a sieve lined with kitchen paper or muslin and decant into small sterilised bottles.
Store in a cool dark place and use within 6 months.