Pickled Red Hots
|Short hot chilies||2 Cup (32 tbs) (Fresh Ones)|
|Garlic||6 Clove (30 gm)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Dried dill||1⁄2 Teaspoon|
|Distilled vinegar||1 1⁄2 Cup (24 tbs) (Approximately)|
1. With a sharp knife, make a slit in side of each chile. Put chiles into sterilized jar. Add garlic, oil, dill, and sugar.
2. Fill jar with vinegar, put on lid and screw top, and shake to mix. Leave in a cool place until ready to use.