To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded, with 2 cups of red wine vinegar in a small nonreactive saucepan. Bring to a boil, then reduce the heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.