Bring vinegar to a boil in a saucepan.
Pack peppers tightly into a hot 12-ounce jar. Cover with boiling vinegar. Cover at once with metal lid, and screw on band. Store at room temperature up to 2 weeks.
*Banana peppers, jalepeño, or other hot peppers may be substituted.
NOTE: For an 8-ounce jar, use 6 peppers and 1/2 cup vinegar.
