From the August issue of Gourmet magazine.
 Once steeped, this vinegar is supposed to “keep for several months.
 (Garnishes and other solids left in the jar, however, may discolor or
 break down.)”
 Chili Vinegar
 20 2-inch-long dried chilies
 2 cups white-wine vinegar
   In a very clean 1-qt glass jar combine the chilies and the
 vinegar and let the mixture steep, covered with the lid, in a
 cool dark place for at lease 2 days and up to 2 weeks, depending
 on the strength desired. Strain the vinegar through a fine sieve
 into a glass pitcher, reserving 2 chilies for garnish and
 discarding the rest, and pour it into 2 very clean 1/2 pint glass
 jars.  Ad the reserved chilies and seal the jars with the lids.