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Pepper Vinegar

Source of Recipe

From "Essentials of Southern Cooking" by Damon Lee Fowler


Recipe Introduction

"This tart and spicy condiment is commonplace in Southern kitchens and, in the Deep South, can be found in many tables both at home and in public diners, right alongside the salt and pepper. It's used to flavor soups and stews, add spice to salad dressings, and as a condiment for vegetables, especially greens."

List of Ingredients

â—¦ 6 ounces whole fresh red or green cayenne or other hot peppers
â—¦ About 1 cup cider vinegar




Recipe

Pack the peppers into a sterilized pint jar. Bring the vinegar to a boil and pour it over them, filling the jar to within ¼ inch of the top. The peppers must be completely submerged, so heat a little more vinegar if you don't have enough.

Seal the jar with a new canning lid and ring seal. Refrigerate and let stand for at least 2 weeks (a month is better) before using. Or, for more prolonged storage, process it in a boiling water bath for 10 minutes, and then store in a cool, dark cupboard.



Makes 1 pint