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Spices/Sauces/Rubs | |
| 1 glass bottle with cap or cork 1 handful of tabasco or your choice of peppers White wine vinegar, or vinegar of your choosing 1 tablespoon whole black peppercorns (optional) 4 cloves garlic, smashed (optional) | |
| In a non-reactive pot bring enough vinegar to fill your bottle to a simmer, being careful to not boil. While vinegar is heating, set aside enough peppers to fill the bottle. You may remove the stems if you prefer, but it's not necessary. Using a knife, make a small slit in each of the peppers. This slit allows the vinegar to more easily penetrate the peppers and soak up it's goodness. Stuff all of the peppers into the empty glass bottle. If using the garlic and peppercorns, smash the garlic cloves and add those along with the peppercorns. Fill the bottle with the heated vinegar | |
| you can add other veggies. Recycle the peppers/veggies periodically and eat what you remove. | |
Excellent | |
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