These tiny bottles of Peppers and Vinegar are a must-have for any southern cooks to serve with greens like collards. They also make great gifts.
- 1 pound of small hot red peppers the peppers must fit into the mouths of the jars
- 1/2 gallon distilled white 5% vinegar
- The small individual 875 ml wine bottles are great for making this pepper vinegar; you can also buy pretty decorative bottles. Be sure to use only clear glass jars. Wash jars and remove labels if there are any. Basically, any jar will work – some folks use Mason jars. I like to use small jars so that I have more bottles of pepper vinegar to give away.
- Trim any long stems on the peppers. Pack as many peppers as you can get into the jars. Use the handle end of a wooden spoon or a chopstick to stuff the peppers in the jar, being careful not to damage the peppers. If you have sensitive skin, wear gloves.
- Using a funnel, fill each jar with the distilled vinegar, covering the peppers. Set on a shelf and in a few weeks you will have glorious hot pepper vinegar. You can refill the jars several times.
There are many recipes on the internet for this condiment. Many add salt, but my mother did not. This is her recipe and it couldn’t be any easier. You can also use the peppers before they turn red – they don’t hold their color and they are not quite as hot.
And we know that not all peppers are created equal. The hotter the pepper, the hotter the pepper vinegar!
Big Mill Bed & Breakfast, Williamston, NC 27892
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