Pepper Vinegar

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Pepper Vinegar

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 1 Preparation Time :0:00

 

 

Amount Measure Ingredient -- Preparation Method

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6 ounces whole fresh hot peppers (see note)

About 1 cup cider vinegar

 

1. Sterilize a pint jar by boiling it in a water bath for 10 minutes. Wash

the peppers well and dry them. Making sure that your hands are very clean,

pack the peppers in the jar.

 

2. In a stainless or nonreactive pan, bring the vinegar to a boil. While it

is still boiling hot, pour it over the peppers until they are completely

covered. Seal the jar and store it in a cool, dark place (the fridge is

okay) for 2 to 4 weeks before using. Use the peppers within 2 months.

 

3. For more prolonged storage, process the jar in a water bath for 10

minutes. Place the jar on a folded cloth so that it doesn't touch anything,

and let it cool completely. If it doesn't seal, reprocess it.

 

Makes 1 pint

 

 

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NOTES : In the South, pickled peppers can be found in most markets, either

in the pickle or bottled-sauce sections. Elsewhere, they can sometimes be

found in West Indian or specialty markets. Or you can make your own; it

isn't difficult.

 

You can use any green or red hot peppers to make pepper vinegar. Cayenne,

tiny round bird peppers, and jalapenos are the most popular in the South.

Each has its own distinct character, and some are much hotter than others,

so take this into account when you are adding the peppers or pepper vinegar

to a recipe.

 

Some Southern cooks put their pickled peppers up in condiment bottles so

that they are convenient to use at the table. If you like, you can use an

old commercial catsup or Worcestershire sauce bottle, but make sure it is

thoroughly cleaned and sterilized first. Also, never use a commercial bottle

for canning purposes. Commercial bottles are not designed for the home

canning process.

 

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