Ingredients

The following ingredients have 4 Servings
  • 1 cup White vinegar
  • 1 teaspoon Kosher salt
  • 30 small Hot peppers (or 20 large peppers)

Instruction

  • In a small saucepan combine the vinegar and salt. Bring to a boil over medium high heat.
  • Divide your peppers between two wide mouth pint jars. Pack them in so the jar is filled (do not break apart the peppers). See note 1.
  • Pour the heated vinegar over the peppers filling the jars to the top.
  • Tightly fasten the lid in place and store jars in a cool, dark place for 2 months.
  • After two months you can use the pepper sauce. Keep it stored in a cool, dark place such as your pantry and when it gets low top it off with more vinegar (no need to boil the vinegar again).