Beazell's Cook Book

Pepper Vinegar Recipe

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6 ounces fresh peppers
1 1/2 cups distilled white vinegar
1/4 teaspoon salt
A pinch Beazell's Cajun Seasoning

Sterilize a 1 pint Mason jar. In a pot over medium heat, add the vinegar, salt and Beazell's Cajun Seasoning and mix well until all the salt is fully dissolved. Boil for about 2 minutes. Place your peppers into your Mason jar and then ladle the hot liquid mixture over the peppers. Seal jar with lid. Let these sit in cool room temperature at least 1-3 weeks to combine flavors. They will last up to 6 months. Refrigerate once opened.

Variation: Substitute apple cider vinegar for the white vinegar. White vinegar gives it a sharp distinct flavor and the apple cider vinegar is a bit more mellow.


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