Pickled Green Chili
|Green chilies||30 , sliced|
|White rice vinegar||4 Cup (64 tbs)|
Bring 2 cups of vinegar to the boil and scald the sliced chillies for 15 seconds.
Drain and discard vinegar.
Put chillies, remaining vinegar and salt in a dry glass jar.
Cover and leave several days before eating with noodle dishes, or as a pre-dinner relish.