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Hot Pepper Sauce

Yield 1 pint


  • 7 small hot peppers (red or green)
  • 3/4 cup vinegar
  • 1/4 teaspoon pickling salt

How to Make It

  1. Wash peppers, and pack solidly into a sterilized pint-size jar. Combine vinegar and salt in a small saucepan; stir well. Bring to a boil. Remove from heat and immediately pour over peppers, leaving a 1/2-inch headspace. Cover at once with a metal lid, and screw metal band tight. Refrigerate for at least 1 hour before serving. (May be kept refrigerated up to 1 year).

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