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Conserva de Pimenta (Brazilian Pickled Chiles)

From: Saveur
MAKES 2 QUARTS

1 lb. mixed Scotch bonnet, habanero, jalapeño, serrano, or other chiles
½ cup red wine vinegar
½ tsp. fennel seeds
3 bay leaves
2 whole cloves
2 whole star anise
2 juniper berries
2 sticks cinnamon
¾ cup canola oil
¾ cup white wine vinegar
1 tbsp. sugar
1 tsp. kosher salt

Bring a 6-qt. saucepan of water to a boil, and add chiles; cook for 1 minute. Drain, and transfer to a bowl of ice water; let sit for 1 minute. Drain and dry chiles; set aside. Mix red wine vinegar, fennel, bay leaves, cloves, star anise, juniper, and cinnamon in a bowl and let sit for 15 minutes. Drain, reserving spices, and save vinegar for another use. Place spices in a sterilized 8-cup glass jar, and add chiles. Whisk oil, white wine vinegar, sugar, and salt in a bowl until sugar dissolves; pour over chiles and spices. Cover jar with lid and let sit at room temperature for 1 week before serving.