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“Chile strips that can be used on sandwiches or chopped and mixed with salads such as tuna or shrimp. I found this in Too Many Chiles! I have made a few changes to the recipe.”
READY IN:
35mins
YIELD:
2 Pints
UNITS:
US

Ingredients Nutrition

Directions

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

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