Pepper Vinegar-Table Staple Condiment

By • June 29, 2011 0 Comments

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.


Serves a lot

  • 1 gallon 1/2 white balsamic 1/2 cider vinegar
  • hot peppers
  • salt
  1. 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.

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