Chili Vinegar

Pick, clean, and put into a glass-stoppered bottle one chittack or two ounces of birds'-eye chilies, and pour over them a pint and half of the best vinegar; after a month's time filter through blotting-paper a pint of the vinegar; add to what remains half a pint more of vinegar, and expose it to the sun for a few days, when the second portion will also be ready for use.