Pepper vinegar

Recently, I was at a country kitchen type restaurant with friends and asked for the “pepper vinegar” for my collards.  The one seated beside me said, “What is that”? Well, it’s apple cider vinegar mixed with peppers to make it “hot”. When the waitress came back, I was disappointed, but used what she had. It was “Texas Pete Pepper Sauce”. It didn’t look at all like the old fashioned pepper vinegar my daddy made every few years to replenish the home stock. He grew his own peppers and over time created a splendid concoction in little bottles he kept refilling.

Well, how hard can this be? I had three cute little bottles I picked up from TJ Maxx or other similar stores with housewares over the last year ready to go. When I checked them- they all had a similar bottle neck. This would be the crux of the problem. My instructions were:

Use the peppers whole. Stems on. Wash them and dry. Stuff into sterilized jar ( rinsed out with boiling water). Heat vinegar and pour over peppers in jar. Seal. Add a peeled clove of garlic or two if you want that flavor.

Well, it can be difficult to follow simple directions- for some of us. I was fine with sterilizing the bottle with boiling water. My first real issue came when the smallest of the whole peppers got stuck in the bottle neck and wouldn’t go down or come back out. So, I checked several knives, forks, spoons – each end- to see what would move the pepper. It took the knife tip to slice it and shove it down. There’s one in there semi- whole, with stem. The rest took a different path. I sliced them in two halves and cleaned out the seeds for good measure. Then, I added 4 cloves of garlic ( yes, I am not following directions x 2). Then, I poured over the Apple Cider Vinegar room temperature ( another variance from instructions). I am not trying to “can” a vegetable. I just want a pepper flavored “hot” vinegar to pour over my greens.

I think it turned out pretty well- all things considered. There was a minor accident. As I was pushing and shoving these peppers into that bottle, my middle finger of the right hand struck the glass too hard and I got a cut across the nuckle area. After washing it and getting a bandaid for the bleeding, I returned to the work at hand. Thankfully, none of the hot peppers got in the cut. Now, that would have been a problem! Imagine this little bottle on your table. How lovely! I will let it marinate for a day or two before testing.

Next, I will go out shopping the markets for teeny tiny peppers that will better fit the other two bottles. This is sort of fun. No wonder Daddy liked doing it with his homegrown produce! He had one favorite bottle and then refilled it from larger gallon or quart open mouthed jars. I see why! My instructions included: If you cut the peppers, they won’t be as pretty. Well, that’s ok!

I am practicing and already planning for my next batch. The proof of success will be in how it tastes. It smells good already!