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Wash chiles and cut off stems, leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile. Place garlic and bay leaf in a hot sterilized quart canning jar, then pack chiles into jar, tips down, as tightly and uniformly as possible. Add herb sprigs when jar is half full. Bring vinegar just to a boil and pour over chiles. Let sit 2 minutes and then tap jar to release air bubbles and add more vinegar, to within 1/2" of the top. Wipe rim, seal and process 15 minutes in a boiling water bath. Note: Equally good made with mild pickling chiles if you prefer.
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