Spicy Pepper Vinegar

Hot pepper vinegar in a jar on a cutting board.

This homemade hot pepper vinegar is a classic Southern condiment that delivers a bright, tangy kick to greens, beans, cornbread, and just about anything that needs a splash of heat. Simple to make, easy to customize, and packed with bold pepper flavor.

Prep Time5

Cook Time3

Refrigerate1

Total Time1 8

Servings:

Calories: 22kcal

Author: Karin and Ken

Ingredients

3 cups distilled white vinegar
7-8 hot peppers sliced or diced, not seeded
¾ teaspoon salt

Optional Flavor Additions

6 cloves garlic smashed
1 onion sliced or chopped
2 tablespoons peppercorns
1 teaspoon sugar
1 teaspoon olive oil makes hot pepper sauce hotter

Instructions

Clean jar, lid, and band with hot water. Rinse thoroughly.
Grab 7-8 hot peppers slice them up. Pick your favorite variety or use a mixture. You can also just slice them in half or slice the ends off. No need to seed the peppers or remove the membrane. They will add lots of heat and flavor if that is what you are looking for!.
Heat your vinegar and sugar up until just starting to boil. Remove from heat.
Toss hot peppers in salt until blended.
Cram as many hot peppers as you can into your jar or bottle. If adding any additional flavor ingredients, add them now.
Using a funnel if necessary, slowly and carefully pour your hot vinegar into your container until the peppers are covered.
Cover with lid and let sit at least 24 hours before using.

Video

Notes

Let it steep: Give the peppers at least 24 hours to infuse the vinegar for the best flavor.
Handle carefully: Wear gloves or wash hands well after cutting hot peppers.
Keep it clean: Wash your knife and cutting board thoroughly to remove chili oils.
Leave headspace: Use a jar with about ¼ of the top empty to help the peppers infuse evenly.
Top it off: Refill the vinegar as you use it—no need to heat it first.
Store smart: Pepper-only vinegar can be kept in the pantry; refrigerate if you’ve added garlic, onion, sugar, or oil.

Nutrition