My wife and I decided to use the peppers off our cayenne pepper plant in some hot pepper vinegar. I took a quick glance online to see if I could find some recipes, and I found
this site.
It suggests boiling the glass container the vinegar will go in (makes sense) and to boil the vinegar. I'm not sure why they suggested boiling the vinegar, but I did anyway. This was probably a mistake for three reasons and I'll get to that later.
Anyway, here's all the peppers we've taken off our plant so far. We are drying out the three on the top; the rest were picked right before this photo. No, the red ones aren't THAT neon colored...the flash overexposed them slightly.
Here is our finished product:
A few lessons learned:
1: We needed more peppers; this definitely wasn't enough for the size bottle we have.
2: Boiling the vinegar is a mistake, unless you are
really concerned about spoilage. Here's the deal:
- Pouring the hot vinegar into the glass container cooked the peppers. I'm not sure how that will play out with taste, but they definitely aren't as brightly-colored as they were before. This makes me a bit sad, since I was hoping this would be something that looked AND tasted nice. Do the peppers do this if the vinegar isn't boiled, or do they normally stay brightly colored?
- Boiling the vinegar ate some of the enamel coating off of my canning pot. I figured since the enamel was non-reactive the vinegar wouldn't affect it, but I was wrong. There is a distinct different in texture between the parts where the vinegar wasn't boiling and where it was –– the affected areas feel more like running your fingernail over a chalkboard. Definitely not smooth or glossy anymore.
- I figured that putting my canning rack with some mineral deposits in the leftover boiling vinegar would help get the chalky white stuff off the rack. Whoops...the vinegar ate the chrome off the rack.
Obviously the last issue was completely my fault.
I am a bit disappointed in the enamel coming off the pot, but I suppose that it WAS exposed to a boiling acid. Using one of my stainless pots would have probably worked better, but...oh well.
The last part of this recipe recommends leaving the newly made hot pepper vinegar in a dark place for 2 weeks or more, so I will report back on that in a bit.
Do any of you have any hot pepper vinegar recipes you would like to share?