Pickled Chiles And Onions

Pickeld chili peppers

Ingredients

• 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
• 1 medium red onion, thinly sliced
• 4 cloves garlic, peeled
• 5 sprigs fresh thyme or marjoram
• 1 tablespoon coarse salt
• 3 cups white wine vinegar or sherry vinegar

Directions

1. Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.