2 (10 oz.) cans green chili peppers
1/2 c. sugar
1/2 c. cider vinegar
1 tsp. dill
1 tsp. salt
1/2 tsp. mustard seed
1 clove garlic

Make syrup of sugar, vinegar, dill, salt, mustard, garlic. Cut and clean seeds out of chilies, and cut into strips. Pour hot syrup over chilies. Marinate 24 hours in refrigerator. Serve on Melba toast rounds or Triscuits.