Hot Pepper Vinegar

Name: Hot Pepper Vinegar
Prep time: 15 min
Total time: 30 min
Yield: 1 qt.
Ingredients: 1 lb. assorted hot peppers (such as jalapeños, serranos, and habaneros); 4 c. apple cider vinegar; 2 tbsp. kosher salt

By Steven SatterfieldPublished: Feb 1, 2011

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Yields:

1 qt.

Prep Time:

15 mins

Total Time:

30 mins

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Chef Steven Satterfield divulges his grandmother's recipes for a family specialty, hot pepper vinegar. When pickling your own produce, begin by sterilizing a clean 1-quart glass canning jar and lid in a pot of boiling water for 15 minutes. Use tongs to remove the lid and the jar, which should still be hot when filled with the peppers.

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Ingredients

1 lb. assorted hot peppers (such as jalapeños, serranos, and habaneros)
4 cups apple cider vinegar
2 Tbsp. kosher salt

Directions

1. Step 1Fill sterilized jar with assorted hot peppers.
2. Step 2In a large pot over high heat, bring vinegar and kosher salt to a boil.
3. Step 3Remove pot from heat and ladle piping-hot vinegar-salt mixture over peppers; seal jar. Allow jar to sit for a minimum of 1 week to marry the flavors before using. Refrigerate after opening.