Pepper Vinegar Recipe

Wash and slice peppers

Rinse the peppers under cold water. Remove stems and slice into 1/4–1/2-inch rounds (for small peppers you can halve or leave whole if you prefer more heat). If you want milder vinegar, remove seeds and membranes; for maximum heat, leave seeds in.

Crush garlic

Smash the garlic cloves with the flat side of a knife and peel; leave whole or roughly chop into halves so they release more flavor.

Combine white wine vinegar, distilled white vinegar, and water in a medium saucepan.

Add granulated sugar and kosher salt to the saucepan and stir to combine.

Add the black peppercorns, mustard seeds, dried oregano, and bay leaf to the liquid.

Bring the mixture to a gentle simmer over medium heat, stirring so the sugar and salt dissolve. Do not boil vigorously; keep at a low simmer for about 3–4 minutes to marry flavors.

Remove the brine from heat and let it cool slightly (2–3 minutes) so it is hot but not scalding for pouring over glass jars.

Sterilize a clean 16–32 oz mason jar (or two smaller jars) by washing with hot soapy water and rinsing, then pouring boiling water into the jar to warm and sanitize; discard the water before packing.

Pack the prepared pepper slices and smashed garlic into the warm jar, pressing down to leave about 1/2 inch headspace. Tuck in the cilantro sprig or parsley if using.

Carefully pour the hot vinegar brine over the peppers and aromatics, covering them completely and keeping ~1/4–1/2 inch headspace. Use a clean spoon to release any trapped air bubbles.

Seal the jar with a tight lid. Let the jar cool to room temperature (30–60 minutes).

Once cooled, refrigerate the pepper vinegar. For best flavor, let it infuse for at least 48 hours. Flavor will continue to develop over 1–2 weeks.

After infusion, strain the vinegar through a fine-mesh sieve into a clean bottle if you prefer a clear pepper-flavored vinegar, or keep the peppers in the jar and use the infused vinegar directly from the jar.

If desired, add 1 tablespoon olive oil to the strained vinegar and shake well for a smoother mouthfeel (optional).

Store refrigerated. Use within 3 months for best flavor. Use as a finishing vinegar on salads, tacos, grilled vegetables, marinades, or to add a peppery kick to sauces.