Peppers in Vinegar

When I was a kid growing up, my mother always had a jar of little peppers in vinegar in the fridge. Dad would add a liberal amount of the juice to so many dishes such as black eye peas, pinto beans and especially cooked greens. I’m not really sure if Mother made new batches or if she just continued to add vinegar to the same little peppers. I really didn’t realize it was a Southern thing until I was well up in my 20’s or is it? And now these “pickled” pepper jars are showing up as kitchen decorations. How funny, what started out as a southern condiment is now high end decor! Anyways they are easy to make and whether you use them as a condiment or decor, these little babies will be enjoyed!

And I have to admit, they are simply gorgeous!

(but don’t forget to try them or the juice)

*Tips- Always use a jar with a cork or glass stopper. Do not use metal

Peppers in Vinegar

Ingredients

Fresh hot peppers such as cayenne, serrano, or Thai (quantity depends on the size of your jar)
1 1/2 cups distilled white vinegar
1/4 teaspoon salt
Decorative jar(s) with a cork or glass stopper

Instructions

1. Sterilize the jar(s) by immersing in boiling water for about 10-15 minutes

2. Place vinegar and salt in a small saucepan and heat to just boiling

3. Place clean peppers in the jar (a wooden chopstick can be used to push the peppers into the jar if the neck is small)

4. Pour the vinegar mix over peppers until all peppers are covered

5. Add the lid and let stand at room temperature for at least 3 weeks then it can be refrigerated or it does fine at room temperature for up to 6 months

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