Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Carefully poke the stem portion of the chiles, where the leafy green portion meets the flesh. Be sure not to remove the stem or poke though the flesh of the chile.
Transfer to a cambro. Set aside.
Combine remaining ingredients into a heavy bottom pot over high heat. Bring to a boil.
Remove from the heat. Cool slightly.
Carefully pour liquid over the chiles, ensuring they are submerged.
Allow chiles to pickle in refrigeration for a minimum of 12 hours before serving.
Transfer to clean food storage containers, including the pickling liquid. Cover, label, date and store refrigerated.
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