Pickled Green Chili Recipe

• 5 sm. cans minced green chili
• 1/2 c. cider vinegar
• 1/2 c. sugar
• 1 teaspoon salt
• 1 teaspoon whole dill seed
• 1 teaspoon whole mustard seed

1. Boil all of the above; except the chili.
2. Combine with chili.
3. Best if sets for a few days.
4. Serve over a brick of cream cheese.
5. Will last for 6 weeks if kept refrigerated.

green chili, cider vinegar, sugar, salt, dill

Taken from cookeatshare.com/recipes/pickled-green-chili-32401 (may not work)