Pickled Hot Chiles

3 faves
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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
2360
FAT
347%
CHOL
0%
SOD
833%

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Ingredients for 7 servings

4 cups distilled white vinegar

1 1/3 cups water

1/4 cup sugar

1 1/2 teaspoons kosher or canning salt

1 1/2 pounds small hot chiles (6 cups), stems trimmed to 1/4 inch

7 or 8 garlic cloves

3 1/2 to 4 teaspoons pickling spices

Special equipment: 8 (1/2-pint) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-quart deep pot

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