Pickled Long Red Chiles
Recipe: https://recipestripper.com/recipes/034b0487-275c-4b70-bbb3-0306d0af470d
Original source: https://www.epicurious.com/recipes/food/views/pickled-long-red-chiles-390749

Pickling chiles sounds so much more difficult than it really is. For homemade, all-natural pickled chiles, simply cover them with vinegar. They soften while retaining a little bite and get even hotter while developing a headier flavor. Their acidic pop and bright heat make these my go-to condiment.
Yield: Makes about 1 cup

Ingredients
- 2 long red (finger) chiles, sliced crosswise 1/4 inch thick
- 1 cup red wine vinegar or Japanese rice vinegar, plus more as needed

Instructions
1. Put the chiles in a nonreactive container. Pour in the vinegar, adding more if needed to cover the chiles. Cover and refrigerate for at least 2 hours or up to 1 week.