1 cup apple cider vinegar 
2-4 jalapeno peppers (fresh, pierced through) 
1/2 tsp salt 
1 clove garlic (crushed) 
5-10 black pepper corns.

Bring vinegar to a boil, remove from heat.

Pour hot vinegar over rest of ingredients. Let stand for a week.

Other chile's can be substituted for jalapenos. Take out jalapenos, and garlic, and peppercorns.

You can eat the jalapenos at this point. Keeps in refrigerator months. Use in salad dressing, or as a fat free dressing by itself. Its delicious!