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Pepper Sauce


  • 1 cup distilled white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher sale
  • clove garlic
  • peppercorns
  • 1 teaspoon olive oil, optional for extra hot pepper sauce
  • about 30 small peppers


  1. Clean jars, and lids. Keep warm.
  2. Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.
  3. Cook over medium heat until it begins to boil.
  4. Fill jar with peppers, a sliver of garlic and a few peppercorns. Pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar
  5. Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as press peppers against opposite side of the jar.
  6. Wipe jar rim to clean. Place plastic pour lid on top of jar, then add cap.
  7. Store in dark, cool cabinet or pantry for up to a year.