Homemade Pickled Pepper Sauce


Sweet Peppers
Banana peppers (optional)
4 Cloves Garlic
5-6 Large Bay Leaves
3 cups Red Wine or Apple Cider Vinegar
Mason Jar
Smash garlic. Slice peppers or leave whole depending on jar size.

Sterilize the jar and lids by boiling in a stockpot for 10 mins. use a metal flour sifter or tongs to lower into the boiling pot. Carefully remove with tongs and set aside.
Add bay leaves and garlic to jar with vinegar. Add the filled jar back to stockpot and bring to a full boil. Boil for 10 mins. Remove from the pot and set aside. Carefully test for the proper seal by removing the ring and grabbing the edges of the lid. Gently lift and shake if it stays attached it’s good. Since the seal is already there you don’t need to close the ring too tightly.

The longer it’s jarred the better and more intense the flavor becomes, 6 months or more.

Can be served with pretty much anything to include main dishes and sides!

Copyright© 2015-2023. All rights reserved. Writing, Original Recipe, Content, Photography, by Andrea Danielle for TheTaste100.com.