Pickled Long Red Chiles

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

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

long red, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/pickled-long-red-chiles-390749 (may not work)