|1 cup||Small hot peppers (red or green or a combination)|
|½ teaspoon||Canning or pickling salt|
Wash peppers and pack tightly in a 10-ounce clean pepper sauce bottle or canning jar. Mix vinegar and salt; pour over peppers. Close cap or lid, shake well and let stand in refrigerator until desired flavor is obtained (about 1 week). Store in refrigerator up to 1 year. Note: To speed up the flavor process, heat vinegar and salt until almost boiling and pour over peppers. When a cowhand went to a pot to fill his plate, he was very careful to handle the lid just right so it wouldn't touch the ground.
Posted to recipelu-digest Volume 01 Number 262 by James and Susan Kirkland <kirkland@...> on Nov 16, 1997
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