Yield: 4 cups.
4 cups apple cider vinegar
3 tablespoons sugar
2 teaspoons salt
20-30 small red and green chili peppers
Use only glass bottles with screw tops or cork toppers. Wash bottles thoroughly and wipe dry. In a saucepan, heat vinegar, sugar, and salt, stirring occasionally, until sugar dissolves. Simmer for 10 minutes. Remove from heat and allow to cool.
Wash peppers and pat dry. For a milder version, cut peppers lengthwise and remove seeds. (Note: Always use rubber gloves when working with hot peppers.) For hot pepper vinegar, remove tops of peppers and pierce, leaving seeds in place.
Add 10 to 15 peppers to each bottle. Using a funnel, add vinegar mixture to bottles and secure lids. Store in refrigerator and enjoy for up to 4 months.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
