Hot Pepper Vinegar

1. 1

   Wearing rubber gloves, wash the chiles under cold running water.

2. 2

   Using a paring knife, make 2 or 3 small slits in each.

3. 3

   Pack the peppers tightly in one or more sterilized jars (see page 279).

4. 4

   Heat the vinegar in a saucepan over high heat until simmering.

5. 5

   Pour the hot vinegar over the peppers.

6. 6

   Secure tightly with the lid, and refrigerate for 3 weeks before opening.

7. 7

   Store in the refrigerator for up to 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.