Pickled green chillie

green chillie *
1/2 cup vinegar

1 cup water

2 tbsp sugar (can add more to taste)
1/2 tsp salt (or more to taste up to 1/2 tbsp)

*enough to pack the jar about 30 to 40 (1/2 lb).
Wash the green chillie and pack into a clean jar.
Heat vinegar, water, sugar and salt and bring to a boil.  Remove from heat and put the liquid into the packed clean jar of chillie.  
When it is cool, seal and leave in a cool place or fridge.  

It stays well for more than 6 months in a tightly closed container.  It doesn't have to be refrigerated, but if you want you can.

Although, the pickled chillie can be eaten by the next day it tastes better over time as the chillie will become less spicy.  Use a clean utensil to take the pickled chillie.  It is delicious to serve with rice, flatbread and shawarma.  

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