Pickled Hatch Chilis

 5 large Hatch chilis, sliced in rings (or you can use roasted Hatch chilis if you want to take that extra step to roast the chilis)

1 large onion, sliced in rings

3 c water

3 c white vinegar 5% acidity

3/4 c sugar

3 T kosher salt (or canning salt)

Slice peppers in rings or strips if using roasted chilis, removing seeds.  Slice onion in rings. Boil brine ingredients to dissolve sugar and salt.  Layer peppers and onions in sterilized pint jars, add brine.  Wipe rims, put on the lids and adjust bands, leaving 1/2 inch head space.  Process 10 minutes in a boiling water bath.   The processing time is for 0-1000 ft elevation, add 5 additional minutes for each 1000 increase in elevation for your location.