Growing up, my grandmothers and mom would make pepper vinegar, and it would be a regular table condiment. I am 90% sure each of them cut peppers and put vinegar on top. This wasn’t something canned, but it seems to last forever. They would add more peppers or vinegar as the vinegar was used up. Anyway this is a super easy condiment. And I particularly like it in cooked green veggies. No more left from mom, so now it is time for me to make my own. And it is pepper season.
The good thing is you can throw in any peppers you want and adjust to your heat tolerance. Easy “canning” with no special tools required. My mom especially loved to use maple syrup bottles. But any glass jar or bottle you have available is perfect. My grandmothers used basic glass jars.
Note: even though technically you are pickling the peppers – the output here is the liquid and not the pepper. This is also not a salty briny liquid. It is just spicy vinegar. And doesn’t taste like hot sauce. Since you don’t have the chili flesh.
https://www.southernliving.com/recipes/southern-hot-pepper-vinegar
by PlantedinCA