This recipe makes a pretty large batch. Feel free to jack it up or down depending on your needs.
10 fresh jalapeño peppers
10 fresh red jalapeño peppers
10 fresh Serrano peppers
1.5 cups champagne vinegar
2 Tbsp. Salt
Bring vinegar and salt to a boil. Thinly slice all of the chiles. Pour the vinegar mixture over the sliced chiles. Let sit for about two hours.
Spoon the pickled chiles into jars and refrigerate. Since it's hot chiles sitting in vinegar and salt, it should keep for awhile.
