A Year-Round Guide to Franklin and Nantahala

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

Rosemary and Goat Cheese Strata

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

Chili Pepper Vinegar

chili pepper vinegar

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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This story was published on Aug 01, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.