Red Pepper Vinegar on the left. Pickled red peppers on the right.
I have a growing love for making condiments, vinegars, jams, and infused liqueurs. The main reason is because they taste so much better than store bought, and you can make unique blends that you would never find in a store.
When I make fresh jams, they have an intensity of flavor rarely found in canned jams. I make flavored wines and liqueurs that are equally intense in flavor.
Yesterday I made a red pepper vinegar that sparkles with flavor. It would be lovely on oysters or drizzled around fish. (Oh how I wish I could get some really fresh oysters to drip this vinegar on!) It is a beautiful color with the bite of black pepper and the sweetness of red bell peppers.
It took just minutes to make and there is the added benefit of left-over pickled red peppers to toss into a salad or sauce.
To make it, I took 4 large red peppers and sliced them into pieces.
Then I poured everything into a Ball jar, cooled it to room temperature, and then firmly closed the lid.
Beautiful, isn't it?! I put it in a dark, cool place overnight. This morning I decanted it into a decorative jar, and plan to use the pickled peppers diced into a curry tonight.
Homemade Red Pepper Vinegar
- 1 quart white vinegar
- 40 black peppercorns
- 1 large shallot, peeled, finely chopped
- 4 tablespoons sugar
- 4 red bell peppers, sliced into chunks
- You will need 1 Ball canning jar with a lid.
- Put the white vinegar, peppercorns, shallot, and sugar in a large saucepan and bring to a boil. Turn down to a simmer and add the red peppers.
- Cook for 2 minutes only, then take off the heat and pour everything into a clean sterilized (or through the dishwasher) canning jar.
- Cool to room temperature then firmly close the lid.
- Put in a dark cool place overnight and strain in the morning.