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Author Notes: Peppers everywhere and this morning is pepper vinegar time. Here in the south it is a table staple in most restaurants and everyone has their own variation.
Great on all kinds of greens and my favorite, hot hush puppies. —ibbeachnana
Serves: a lot
gallon 1/2 white balsamic 1/2 cider vinegar
- Heat vinegar, not to boiling though. Have clean bottles or jars ready with small hot peppers. Add a little salt to the peppers in the bottle and pour warm vinegar into the bottle, seal and allow to sit for a couple of weeks. I have a bottle in the refrigerator and a gallon jug in the pantry.
- This recipe was entered in the contest for Your Best Dish in the Raw