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Thai Chile

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Meg Evans' Grandmother's Pickling Brine

Meg Evans was a prodigious poster in the cooking forums sponsored by Digital Equipment Corporation in the many years before it's untimely passing. This was her grandmother's recipe. I've used it successfully many times for preserving peppers and chiles.

2/3 quart	vinegar
1/3 quart	water
¼ cup	salt
2 cloves	garlic
6 whole	black peppercorns
3 whole	cloves
	chile or peppers for pickling

Mix the vinegar, water and salt in a pot and bring to a boil. Put the garlic, peppercorns, cloves and chiles in a quart jar (reduce the spicing proportionally for a smaller jar) and pour in pickling brine. This will keep well in fridge for some time.