Pickled Chilis

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Pickled Chilis

Yield: 2 cups

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Ingredients

• ½ lb chilis (any variety), sliced into thin rings
• ½ cup cider vinegar
• ½ cup water
• ¼ cup sugar
• 1 teaspoon salt

Instructions

1. Pack the sliced peppers into a heatproof container (a pint mason jar is a good fit). In a small sauce pot, bring the vinegar, water, sugar, and salt to a simmer. Pour the pickling liquid over the peppers. Any extra liquid will keep in the fridge almost indefinitely. The peppers are ready to eat after 20 minutes but are best after a couple days. Store refrigerated for up to three months.