Hot Pepper Vinegar

• 6 to 8 hot chiles (such as jalapeno, cayenne, or banana)
• 4 cups apple cider vinegar

1. Wearing rubber gloves, wash the chiles under cold running water.
2. Using a paring knife, make 2 or 3 small slits in each.
3. Pack the peppers tightly in one or more sterilized jars (see page 279).
4. Heat the vinegar in a saucepan over high heat until simmering.
5. Pour the hot vinegar over the peppers.
6. Secure tightly with the lid, and refrigerate for 3 weeks before opening.
7. Store in the refrigerator for up to 1 year.

chiles, apple cider vinegar

Taken from www.epicurious.com/recipes/food/views/hot-pepper-vinegar-380477 (may not work)