Southern Pickled Tabasco Peppers Recipe: A Recipe for Pepper Growers by Donna John
Bottles of hot pepper vinegar are sitting on kitchen tables and restaurant tables across the south. And if you don't see a bottle and order collard greens, it's a pretty good bet that one will be delivered with your meal.
My tabasco pepper plant in my garden is already going nuts. With my last harvest of tabasco peppers, I made this easy hot pepper vinegar recipe. You can eat the peppers like any pickled pepper, but the magic is in the vinegar. Sprinkle it on greens or any vegetable, fish, fried chicken, chicken-fried steak or in soup, stews or beans or add it to salad dressing recipes for some heat.
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Cuisine: American
Prep Time: 2 weeks
Cook Time: 0 minutes
Total Time: Approximately 2 weeks
Ingredients
- tabasco peppers
- white wine vinegar
Here's how to make it:
- Remove the stems from the peppers. Put the peppers into a mason jar, hot sauce bottle or glass bottle.
- Pour the vinegar in to cover the peppers and fill the jar. Seal. Let the vinegar sit at least 2 weeks before using.
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