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Serves
many, you just need a teaspoon or so
Author Notes
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
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Ingredients
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1 pound
small ripe, hot peppers. You can use Serrano, Jalepenos, Habeneros, even the Hot Thai pepper, just use a few varieties for color
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4 cups
or just enough to cover cider vinegar and water, equal amounts
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2 tablespoons
sugar
Directions
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Wash and remove stems of the peppers, but do not cut, and put in a sauce pan.
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Add an equal amount of vinegar and water to cover.
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Bring to a boil and boil gently for 20 minutes.
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Let cool enough to handle.
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Strain the liquid into cheese cloth.
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Put the peppers into pretty bottles, and pour the liquid over them.
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Cap and refrigerate for the best flavor.
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