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Ingredients
- 12 ounces hot chile peppers such as jalapeno or serrano
- 2 garlic cloves halved
- 1 1/2 cups white wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
Method
- Slice 6 peppers in half lengthwise. Arrange halved peppers, remaining peppers, and garlic in a 1qt glass jar or divide among 4 (8oz) jars.
- Combine vinegar, sugar, and salt in a small saucepan over medium-high heat. Cook 4 minutes, stirring occasionally, until sugar dissolves. Pour vinegar mixture over peppers. Cool to room temp. Cover and chill at least 1 week.
