Pickled Green Chile - cooking recipe

Ingredients

1/2 cup white vinegar
1/2 cup sugar
1 teaspoon pickling salt
2 teaspoons dill weed
1 teaspoon mustard seeds
8 -10 green chilies, roasted and peeled and cut into strips
6 garlic cloves, cut into slivers
6 peppercorns

Preparation

Combine the vinegar, sugar, pickling salt, dill weed and mustard seed in a pan and simmer over low heat for 5 minutes.
Add some of the garlic and peppercorns to small, sterilized jars.
Put the chile in the jars and cover with the liquid.
Add the rest of the garlic and peppercorns to each jar.
Cover tightly and refrigerate for 3 days before using.
Note: You can substitute jalapenos that have been roasted and peeled for the green chiles.