With her incredible turkey expertise and her easy-going personality, Miller is a favorite with national and regional media. Interviews of note include CBS's The Early Show, CNBC's Squawk Box, The Wayne Brady Show, The Other Half and Larry King Live.
How do I make cayenne pepper vinegar?
We have recipes for canning hot peppers. I have included one below. I could not find a recipe for a vinegar made with cayenne pepper in our files.
Hot Pickled Sweet Peppers
Makes: 6 pints or 12 half-pints (eighty-four 1/8-cup servings)
4-1/2 pounds green, red, yellow, and/or orange sweet peppers
1-1/2 pounds hot chile peppers, such as Anaheim, jalapeño, yellow banana, or Hungarian
6-1/2 cups white or cider vinegar
1-1/3 cups water
2/3 cup sugar
4 teaspoons pickling salt
3 cloves garlic, peeled
1. Preheat oven to 450°F. Cut sweet peppers into quarters, removing stems, seeds, and membranes. Line an extra-large baking sheet with foil. Place sweet pepper quarters, cut-sides down, on prepared baking sheet. Bake in the preheated oven for 20 minutes or until skins are bubbly and dark. Place peppers in a clean, brown paper bag; seal bag. Let stand for 10 minutes or until cool enough to handle. Using a paring knife, gently peel off skins; set sweet pepper aside.
2. Remove stems and seeds from hot chile peppers*. Slice into rings.
3. In a large stainless-steel, enamel, or nonstick saucepan combine vinegar, water, sugar, salt, and garlic. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove garlic cloves.
4. Pack sweet and hot peppers into hot, clean pint or half-pint canning jars, leaving a 1/2-inch headspace. Pour hot liquid over peppers, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks.
Nutrition Facts per 1/8 cup: 28 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 180 mg sodium, 9 g carb., 1 g dietary fiber, 1 g protein.
Daily values: 3 % calcium, 3 % iron.
*Note: Because chile peppers, such as jalapeños, contain oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves while preparing them. If you bare hands should touch a chile pepper, wash them well with soap and water.
Community Answers 0