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I found this for you on the internet - the vinegar usually refers to white vinegar (clear):
Pickled Chilies Recipe
Oil
1 lb Jalapeno peppers
Washed/dried
1/4 cup Carrots, sliced
1 medium Onion, sliced
Salt, to taste
Garlic cloves, peeled
1 cup Vinegar
1 cup Water
Olive oil
Instructions : Pickled Chilies Recipe
Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook
only until skins blister. Remove chilies and add carrots and onion
and saute until tender/crisp. Peel and pack chilies in standing
position in hot clean pint canning jars. Add salt to taste; about
1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slices
and 2 onion slices. Heat equal parts of vinegar and water; pour
mixture over chilies to within 1 inch of top of each jar. Insert a
dinner knife on inside of filled jar to remove any bubbles; insert
knife in middle of filled jars to remove bubbles there. This is done
by moving the knife side to side. Add olive oil to within 1/2-inch of
rim of each jar. Cover with lids and caps and adjust. Process in hot
water bath for 15 minutes. Remove jars and place on towels away from
any drafts to drain. Let stand 30-45 minutes until lids seal. Test
seals after allowed time by pressing lids. If lids stay down they are
sealed. If not, store those jars of pickles in refrigerator after
they have cooled. Store sealed jars in pantry or under sink or in a
cool, dark place.
Pickled Chilies Recipe
Oil
1 lb Jalapeno peppers
Washed/dried
1/4 cup Carrots, sliced
1 medium Onion, sliced
Salt, to taste
Garlic cloves, peeled
1 cup Vinegar
1 cup Water
Olive oil
Instructions : Pickled Chilies Recipe
Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook
only until skins blister. Remove chilies and add carrots and onion
and saute until tender/crisp. Peel and pack chilies in standing
position in hot clean pint canning jars. Add salt to taste; about
1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slices
and 2 onion slices. Heat equal parts of vinegar and water; pour
mixture over chilies to within 1 inch of top of each jar. Insert a
dinner knife on inside of filled jar to remove any bubbles; insert
knife in middle of filled jars to remove bubbles there. This is done
by moving the knife side to side. Add olive oil to within 1/2-inch of
rim of each jar. Cover with lids and caps and adjust. Process in hot
water bath for 15 minutes. Remove jars and place on towels away from
any drafts to drain. Let stand 30-45 minutes until lids seal. Test
seals after allowed time by pressing lids. If lids stay down they are
sealed. If not, store those jars of pickles in refrigerator after
they have cooled. Store sealed jars in pantry or under sink or in a
cool, dark place.
Pickled Chilies
chile peppers
The easiest way to pickle chilies is to slit them, remove the seeds and pack them in sterilized jars with spiced vinegar to cover. Another way is to cut off the tops, leaving the cores and seeds intact, then slice the chilies in half horizontally. Blanch them in a 50:50 mixture of white vinegar and water and a little salt. Let cool, then pack into sterilized jars, tucking whole peeled garlic cloves between the layers. Fill the jars with olive oil, close, tightly and let steep for at least 2 weeks before using. Pack chilies in sterilized jar and pour sherry over them to cover. Close tightly and store in a cool, dark place. You can use both the chilies and the sherry for flavoring. Always keep the chilies covered.
chile peppers
The easiest way to pickle chilies is to slit them, remove the seeds and pack them in sterilized jars with spiced vinegar to cover. Another way is to cut off the tops, leaving the cores and seeds intact, then slice the chilies in half horizontally. Blanch them in a 50:50 mixture of white vinegar and water and a little salt. Let cool, then pack into sterilized jars, tucking whole peeled garlic cloves between the layers. Fill the jars with olive oil, close, tightly and let steep for at least 2 weeks before using. Pack chilies in sterilized jar and pour sherry over them to cover. Close tightly and store in a cool, dark place. You can use both the chilies and the sherry for flavoring. Always keep the chilies covered.
Acar Cabe (Pickled Chilies)
Yield: 1
Ingredients:
1 1/2 tbl White sugar
2 tbl White vinegar
1 tsp Salt
2 1/2 tbl Warm water
30 x Red or green bird's-eye chilies sliced
Method:
Mix sugar, vinegar, salt and water until sugar dissolves. Combine with chilies and leave for 2-3 hours before use. Keep refrigerated up to 1 week.
Yield: 1
Ingredients:
1 1/2 tbl White sugar
2 tbl White vinegar
1 tsp Salt
2 1/2 tbl Warm water
30 x Red or green bird's-eye chilies sliced
Method:
Mix sugar, vinegar, salt and water until sugar dissolves. Combine with chilies and leave for 2-3 hours before use. Keep refrigerated up to 1 week.
Pickled Chilies
1 pound jalapeno peppers, washed/dried
1/4 cup carrots, sliced
1 medium onion, sliced
salt, to taste
garlic cloves, peeled
1 cup vinegar
1 cup water
olive oil
Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook
only until skins blister. Remove chilies and add carrots and onion
and saute until tender/crisp. Peel and pack chilies in standing
position in hot clean pint canning jars. Add salt to taste; about
1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slices
and 2 onion slices. Heat equal parts of vinegar and water; pour
mixture over chilies to within 1 inch of top of each jar. Insert
a dinner knife on inside of filled jar to remove any bubbles; insert
knife in middle of filled jars to remove bubbles there. This is
done by moving the knife side to side.
Add olive oil to within 1/2-inch of rim of each jar. Cover with
lids and caps and adjust. Process in hot water bath for 15 minutes.
Remove jars and place on towels away from any drafts to drain.
Let stand 30-45 minutes until lids seal. Test seals after allowed
time by pressing lids. If lids stay down they are sealed. If not,
store those jars of pickles in refrigerator after they have cooled.
Store sealed jars in pantry or under sink or in a cool, dark place.
NOTES : The above recipe may be modified using raw chilies and
vegetables. Make a 1-inch cut in each chile and do not saute.
Pack raw vegetables and proceed as above.
1 pound jalapeno peppers, washed/dried
1/4 cup carrots, sliced
1 medium onion, sliced
salt, to taste
garlic cloves, peeled
1 cup vinegar
1 cup water
olive oil
Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook
only until skins blister. Remove chilies and add carrots and onion
and saute until tender/crisp. Peel and pack chilies in standing
position in hot clean pint canning jars. Add salt to taste; about
1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slices
and 2 onion slices. Heat equal parts of vinegar and water; pour
mixture over chilies to within 1 inch of top of each jar. Insert
a dinner knife on inside of filled jar to remove any bubbles; insert
knife in middle of filled jars to remove bubbles there. This is
done by moving the knife side to side.
Add olive oil to within 1/2-inch of rim of each jar. Cover with
lids and caps and adjust. Process in hot water bath for 15 minutes.
Remove jars and place on towels away from any drafts to drain.
Let stand 30-45 minutes until lids seal. Test seals after allowed
time by pressing lids. If lids stay down they are sealed. If not,
store those jars of pickles in refrigerator after they have cooled.
Store sealed jars in pantry or under sink or in a cool, dark place.
NOTES : The above recipe may be modified using raw chilies and
vegetables. Make a 1-inch cut in each chile and do not saute.
Pack raw vegetables and proceed as above.
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