In the early days of my father’s career, he was based in New Orleans. It was in The Big Easy that he developed the habit of seasoning many dishes with pepper-packed vinegar. He sprinkled it on beans and greens, stews and fried chicken. I remember my childhood table, the bottle placed in reaching distance from dad’s left hand.
It’s easy to prepare and makes a lovely holiday gift. I use fresh peppers, generally red Fresno chilies or ripe jalapeños. To my delight, a couple of years ago my local Albertson’s started stocking Fresno chilies on a regular basis in the produce section.
If I want a milder version, I remove the seeds and ribs from the chilies before the chilies go into the jar.
Pepper Vinegar
Yield: About 3 cups
INGREDIENTS
3 cups distilled white vinegar
4 teaspoons (1 tablespoon plus 1 teaspoon) granulated sugar
2 teaspoons salt
1 teaspoon whole black peppercorns
1/4 teaspoon dried red pepper flakes
6 ounces red Fresno chilies or red ripe jalapenos chilies, halved lengthwise
Cook’s notes: Fresno and jalapeño peppers are medium-sized and start green before turning red when ripe. Fresno peppers are shorter and wider than jalapeños, and have thinner walls.
DIRECTIONS
1. Prepare brine: Combine vinegar, sugar, salt, peppercorns, and pepper flakes in a medium saucepan and bring to a boil over medium-high heat.
2. Place a clean 1-quart canning jar under hot running water until heated through, about 1 minute; shake dry. Pack halved chilies in jar. Pour hot brine into jar, making sure that chilies are fully submerged. Let cool completely. Affix a jar lid and refrigerate for at least 3 weeks before serving. It can be refrigerated up to 3 months.
Source: “When Southern Women Cook” from America’s Test Kitchen
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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