A friend in my recipe club Just a Pinch, gave me this recipe that was made by her Aunt Sadie.
Every old timey rest here in the South would have a bottle of this on their tables.
You can vary the hot peppers, I have even used the hot Thai peppers, just use at least 2 varieties for color and flavor. —jane mcmillan
many, you just need a teaspoon or so
small ripe, hot peppers. You can use Serrano, Jalepenos, Habeneros, even the Hot Thai pepper, just use a few varieties for color
or just enough to cover cider vinegar and water, equal amounts
In This Recipe
Wash and remove stems of the peppers, but do not cut, and put in a sauce pan.
Add an equal amount of vinegar and water to cover.
Bring to a boil and boil gently for 20 minutes.
Let cool enough to handle.
Strain the liquid into cheese cloth.
Put the peppers into pretty bottles, and pour the liquid over them.