6 – 8 hot fresh chilies (such as jalapeño or cayenne)
4 cups apple cider vinegar
Wearing rubber gloves, wash the chiles under cold running water. Using a paring knife, make 2 to 3 small slits in each. Pack the peppers tightly into a sterilized jar. Heat the vinegar in a saucepan over high heat until simmering. Pour the hot vinegar over the peppers. Secure tightly with the lid and refrigerate for 3 weeks before opening. Store in the refrigerator for up to 1 year.