Juliet Webb + photo

Juliet Webb

Sep 13
1 min read
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Ingredients

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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