1/2 c. vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. dill seed
1/2 tsp. mustard seed
1/2 tsp. mustard seed
54 oz. cans whole green chilies
1 clove garlic, sliced

Bring vinegar, sugar and spices to a boil and simmer 7 minutes to a lightly syrup. Remove seeds from chili and slice into small jars. Add sliced garlic (layering chilies and garlic in jars). Cover with syrup and cover with tight lid. Refrigerate for at least 3 days.

May be frozen later, but don't fill jars to the top so there is room for expansion when frozen so jar doesn't break. Serve with crackers. Makes 3 small jars.