The pepper vinegar will keep for a long time in the fridge, but you may find yourself reaching for it to put on everything from eggs to grilled meat - see recipe for Sauteed Collard Greens with Hot Pepper Vinegar.
Ingredients
- 3 cups Kress Apiary apple cider vinegar or white vinegar
- ½ teaspoon salt
- 1½–2 cups hot peppers
Instructions
Pour the vinegar and salt into a nonreactive pan and boil for 3–4 minutes.
Rinse the peppers and place in your clean jar or bottle. Make sure that you store the vinegar in a glass jar or bottle with a plastic or rubber stopper rather than a metal lid.
Pour the vinegar and salt solution over the peppers and cool before serving.
Store in the refrigerator.
