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To can kholoribi (also known as green chili or chili peppers), start by washing and drying the peppers thoroughly. Pack them into sterilized jars, leaving some headspace, and add a brine made of vinegar, water, and salt. Seal the jars tightly and process them in a boiling water bath for the recommended time based on your altitude. Allow the jars to cool completely, then store them in a cool, dark place for optimal flavor development.
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