Tangy Salted Green Chilies

• 10 serrano chili peppers (3 ounces)
• 1/4 cup distilled white vinegar
• 1 1/2 teaspoons kosher salt

1. Wearing rubber or latex gloves, slice chili peppers very thinly.
2. Place them in a jar and stir in vinegar and salt.
3. Cover loosely with a lid, or with cheesecloth and a rubber band.
4. Refrigerate for five days, then close lid tightly.
5. Keep stored in refrigerator; peppers will last for several weeks or months.

serrano chili peppers, white vinegar, kosher salt

Taken from cooking.nytimes.com/recipes/1013211 (may not work)