Pickled Hot, Sweet Chili Peppers And Onions

1. 1

   Slice the peppers and onions into slivers. Remove the seeds and membranes from the peppers. In a bowl toss the vegetables with the salt. Let stand 10 minutes, then rinse and drain well.

2. 2

   Dissolve the sugar in the vinegar. Pour over the vegetables. Add the chile threads to the vegetables. Let them stand for 1 hour.

3. 3

   The pickles are ready to use. Pack in clean glass jars covered tightly and stored in the refrigerator. These will keep for about a week. Drain the liquid off before serving.

* Per serving · 4 servings · Values may vary.

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