Pickled Green Chile

1. 1

   Combine the vinegar, sugar, pickling salt, dill weed and mustard seed in a pan and simmer over low heat for 5 minutes.

2. 2

   Add some of the garlic and peppercorns to small, sterilized jars.

3. 3

   Put the chile in the jars and cover with the liquid.

4. 4

   Add the rest of the garlic and peppercorns to each jar.

5. 5

   Cover tightly and refrigerate for 3 days before using.

6. 6

   Note: You can substitute jalapenos that have been roasted and peeled for the green chiles.

No additional tips available.