Juliet Webb
Ingredients
- 1.5 cups White Vinegar
- Green Chilies (Wa Mae Wo recommended, slice and discard seeds)
- 0.5 cups of granulated sugar
Instructions
1. Bring a pot of vinegar to a boil, then incorporate the sugar. Stir until thoroughly blended.
2. Allow the mixture to cool. Then transfer it, along with the sliced chilies, into a mason jar.
3. Refrigerate overnight. When stored correctly, these pickled chilies can last for up to six months.
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