Hot pepper vinegar
Instructions:
- Have ready a 1-pint bottle that has been sterilized in boiling water or run through the dishwasher on the hottest cycle. The bottle should have a sterilized tight-fitting lid. The bottle and lid do not have to stay hot, but they must stay sterile.
- Pierce the chiles in several places with a hat pin or toothpick. Push the chiles and peppercorns into the prepared bottle. Add the garlic, if using.
- Bring the vinegar and salt to a boil in a medium saucepan and then slowly pour through a funnel into the bottle. Wipe the rim, close the bottle, and let sit undisturbed until cooled to room temperature. If the peppers are not fully submerged, heat a little more vinegar and top off the bottle. Cover and set aside for at least 7 days before using. Hot pepper vinegar keeps at room temperature for weeks.