Created by TxGriffLover on October 24, 2011
Step 1: Wearing rubber gloves, wash chiles under cold running water. Using a paring knife, make 2-3 slits in each. Pack the peppers tightly in one or more sterilized jars.
Step 2: Heat the vinegar in a saucepan over high heat until shimmering. Pour the hot vinegar over the peppers. Secure tightly with the lid, and refrigerate for 3 weeks before opening.
Step 3: Store in refrigerator up to a year.