Cajun Apple Cider Vinegar ingredients
Makes 1 quart3 jalapeño peppers, sliced lengthwise and with seeds intact
4 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)
Additional whole jalapeño peppers and garlic cloves
Notes: I steep the mixture for 30 days to increase degree of heat.
DirectionsPlace 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.
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