1 red chili pepper of choice
Apple cider vinegar
JF Universal Salt, to taste
Ok, it's seriously this easy. Slice the peppers into thin sliced Rings removing all of the seeds. Place in airtight container and add the apple cider vinegar, just enough to cover the peppers. Add approx. ½ teaspoon salt and combine to incorporate the vinegar and salt. Cover and refrigerate at least 30 min.
These add amazing heat to anything. It's my favorite topping for my avocado toast or in sandwiches instead of pickles. They can also be made as you want to use them. Just cut up and throw in a container with the salt and vinegar for approx. 30 min for a mild pickle.