Hot Pepper Vinegar
"Chef Steven Satterfield divulges his grandmother's recipes for a family specialty, hot pepper vinegar. When pickling your own produce, begin by sterilizing a clean 1-quart glass canning jar and lid in a pot of boiling water for 15 minutes. Use tongs to remove the lid and the jar, which should still be hot when filled with the peppers...."
INGREDIENTS
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1 assorted hot peppers (such as jalapeños, serranos, and habaneros)
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4 apple cider vinegar
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2 kosher salt
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