Pepper Vinegar

By lorik

Pepper vinegar is spicy. For a milder vinegar, remove the seeds and ribs from the chiles.

Ingredients

• 6 ounces tabasco, red Fresno, or red jalapeño chiles, halved lengthwise
• 3 cups distilled white vinegar
• 4 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon black peppercorns
• 1/4 teaspoon red pepper flakes

Details

Servings 3
Adapted from cookscountry.com

Preparation

Step 1

Pack chiles in clean 1-quart glass jar with tight-fitting lid. Combine vinegar, sugar, salt, peppercorns, and pepper flakes in medium saucepan and bring to boil over medium-high heat. Pour brine into jar, making sure chiles are fully submerged. Let cool completely. Affix jar lid and refrigerate for at least 3 weeks before serving. Pepper vinegar will keep, refrigerated, for up to 3 months.