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.
print it
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
