Fire Vinegar

Preparation info
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 2 cups white vinegar
  • 2 tablespoons crushed dry chili peppers or more to taste


  1. Combine and bring to a boil in a tightly covered pan. Simmer for 15 minutes. Let stand for several hours to cool and store in a covered jar for 1 week, shaking every day. Strain through a cloth and bottle for storage.
  2. Increase the amount of chilies for even more heat. Reheating the vinegar before straining will also strengthen the heat.