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.