1. In a medium non-reactive sauce pot, combine the vinegar, sugar and salt and bring to a boil.
2. Add the chiles (whole, do not cut) and cook through until pale green in color but still crisp; remove from the heat and cool completely with the chiles in the brine; allow to sit overnight.
3. Remove the chiles and slice thin.
4. Return the brine to a pot and heat to 200F.
5. In a plastic container, combine all of the ingredients and stir well.
6. Allow to marinate for 1-2 days before serving.