Pickled Red Chiles

• About 1/4 pound red cayenne chiles (about eight 6-inch-long chiles) (see Note on Chile Alternatives, below)
• 1 cup rice vinegar
• 1 tablespoon kosher salt
• 1/4 teaspoon Sichuan peppercorns
• 1 star anise, whole or in pieces (optional)

1. Wash the chiles, and cut off the stems.
2. Cut into approximately 1/2-inch slices.
3. Measure out 1 cup and set aside.
4. Heat the vinegar in a nonreactive pan.
5. Add the salt and stir until it dissolves.
6. Add the peppercorns and star anise, if using.
7. Bring to a boil, then lower the heat and simmer for 30 seconds or so.
8. Remove from the heat and let cool to lukewarm.
9. Meanwhile, sterilize a 1-cup canning jar, lid, and ring.
10. Stuff the sliced chiles into the jar, pressing down to compact them a little.
11. Transfer the vinegar and spices to a cup with a spout and then slowly pour the liquid and spices into the jar, filling it right to the top.
12. (You may have several tablespoons of vinegar left.)
13. Put on the lid and then screw the ring on tightly.
14. Set the jar in a sunny spot for 2 days, then refrigerate.
15. The pickles will be ready in 2 weeks and will keep well for 3 months.

red cayenne chiles, rice vinegar, kosher salt, peppercorns, anise

Taken from www.cookstr.com/recipes/pickled-red-chiles (may not work)