Pickled Peppers

Cut large chiles into 1/4 inch rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-quart jar.

Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes.

Pour hot brine over peppers; seal jar.

Let cool, then refrigerate.

Serve within 1 month.

4 calories, 0 grams fat, 1 gram carbohydrate

Bon Appétit