Cajun Apple Cider Vinegar ingredients
Makes 1 quart
3 jalapeño peppers, sliced lengthwise and with seeds intact4 scallions, tops trimmed
1 teaspoon minced garlic (about 2 cloves)
1 teaspoon coarse grind black pepper
1 teaspoon crushed red peppers
Juice of one lime
4 cups apple cider vinegar (5% acidity)
For garnish:
Additional whole jalapeño peppers and garlic cloves
Notes: I steep the mixture for 30 days to increase degree of heat.
Directions
Place jalapeño peppers and scallions in a large wide-mouth jar with garlic, black and red peppers and lime juice.Place vinegar in a medium saucepan; heat to simmering. Pour vinegar over ingredients in jar; cover with lid. Be sure contents are completely covered. If not, heat more liquids and add it.
Let stand at room temperature at least 14 days, shaking occasionally.
You might like:
Rosemary-Thyme-Jalapeño Red Wine Vinegar
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