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Hot Pepper Vinegar

Photo: Johnny Miller; Styling: Sarah Smart

 

Hands-on time 10 mins
Total time 168 hrs
Yield Serves 12 (serving size: 4 small peppers and about 1 tablespoon vinegar mixture)
Chop and sprinkle these pickled peppers over salads or on sandwiches. Use the vinegar mixture to kick up salad dressing.

Ingredients

  • 12 ounces hot chile peppers, such as jalapeño or serrano (about 4 cups)
  • 2 garlic cloves, halved
  • 1 1/2 cups white wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt

Nutrition Information

  • calories 15
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 3.4 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 101 mg
  • calcium 5 mg

How to Make It

  1. Slice 6 peppers in half lengthwise. Arrange halved peppers, remaining peppers, and garlic in a 1-quart glass jar, or divide among 4 (8-ounce) jars.

  2. Combine vinegar, sugar, and salt in a small saucepan over medium-high heat. Cook 4 minutes, stirring occasionally, until sugar dissolves. Pour vinegar mixture over peppers. Cool to room temperature. Cover; refrigerate at least 1 week.