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.
By | September 01, 2013


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.



  • 3 cups Kress Apiary apple cider vinegar or white vinegar
  • ½ teaspoon salt
  • 1½–2 cups hot peppers
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