Cooking With Grandma Judy

Ingredients

• 1 cup white vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon olive oil, optional for extra hot pepper sauce
• about 30 small cayenne peppers, both red and green

Directions

Clean jar, lid, and band by bringing to a boil in a large pot of water.  Keep warm.

Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.

Cook over medium heat until it begins to boil.

Fill jar with peppers and pour hot vinegar mixture over the peppers.  Leave about 1 inch of headspace from the top of the jar.

Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as peppers press against opposite side of the jar.

Wipe jar rim to clean.  Place lid on top of jar and tighten ring.

Allow jars to seal by setting on countertop to cool with about 1 inch in between each.

Test seal after about 12 hours by pressing finger to the center of the lid.  If sealed, it will not pop back.  If not sealed, refrigerate and use.

Store in dark, cool cabinet or pantry for up to a year.

NOTE:  Recipe from addapinch.com