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Pickled Green Chili [A Super Hot Condiment]
by
My Kitchen
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:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3ECombine%20all%20ingredients%20EXCEPT%20chili%20in%20a%20pot,%20bring%20to%20a%20boil%20and%20stir%20till%20sugar%20dissolved.%20Cool%20completely.%3C/p%3E%3Cp%3EWash%20and%20pat%20dry%20chili,%20slice%20diagonally%20to%20the%20thickness%20preferred.%20Mine%20was%20about%202-3mm%20thick.%3C/p%3E%3Cp%3EPut%20sliced%20chili%20in%20a%20colander,%20shake%20a%20little%20to%20remove%20seeds.%20It%20you%20like%20it%20very%20spicy,%20skip%20this%20step.%3C/p%3E%3Cp%3EPack%20chili%20into%20container(s)%20then%20pour%20in%20just%20enough%20vinegar%20mixture%20to%20submerge%20sliced%20chili.%3C/p%3E%3Cp%3EStore%20it%20in%20the%20fridge%20a%20night.%20Ready%20to%20eat.%3C/p%3E%3Cp%3ECook's%20notes:%3C/p%3E%3Cp%3EMake%20sure%20all%20chili%20is%20submerged%20in%20vinegar%20mixture,%20and%20pack%20in%20as%20much%20chili%20as%20you%20can%20in%20a%20container%20leaving%20as%20little%20space%20for%20air%20as%20possible.%3C/p%3E%3Cp%3EUse%20a%20few%20small%20containers%20if%20possible,%20for%20better%20storage/shelf%20life.%3C/p%3E%3Cp%3ESeal%20tightly.%20This%20pickled%20chili%20can%20be%20kept%20in%20the%20refrigerator%20for%20weeks%20or%20longer.%3C/p%3E){kind=link}