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

Madison County Championship Rodeo

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

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.