This sauce was a staple in my house growing up. My grandfather grew his own Bird's Eye peppers and made this version of the vinegar sauce. It is delicious with any type of greens, spinach, black-eyed peas, boiled potatoes, crowder peas, steamed cauliflower, zucchini and squash. It is even tasty for a quick appetizer doused on herbed cream cheese.
Course Condiment/Sauce, Sauce
Cuisine American
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Author David of Sunset & Sewanee
Equipment
glass jar with lid
saucepan
funnel
Ingredients
2cupsLuci Fairy peppers, cut with slits
1cuppeppers
3cupsvinegar, distilled white
3/4cupsugar (optional substitute 3/4 cup granulated Monk Fruit for Keto)
1tspsalt
Instructions
Slice chiles, but do not remove the seeds. Place into clean jars with a tight fitting lid.
Add the vinegar, sugar (sugar substitute) and salt to a medium pot. Bring to a boil while stirring to dissolve the solids. (About 3-4 minutes.) Pour the hot vinegar over the peppers in the jar or shaker bottle using a funnel. Allow the mixture to cool down for about 15-20 minutes until just warm. Cover with a lid and refrigerate. Clear Pickled Pepper Sauce will keep for months.