Pickled Green Chilies
Vinegar-pickled green chilies add a tangy, spicy flavor to Thai-style noodle soup.
Ingredients
jalapeños (cut into rings)
1/3 cup
vinegar
1/3 cup
Instructions
1
Pickling
Place the peppers in a covered nonreactive container and soak them in the vinegar for at least 12 hours. Serve in a separate small dish.
2
Storage
The pickled peppers can be stored at room temperature for 2–3 days.
