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Other vinegar options: Champagne vinegar, Jalapeno Lime balsamic, Sicilian Lemon balsamic, Iron Fish Honey vinegar, Ginger & Honey balsamic
Use any flavored balsamic or vinegar to add to the taste of these peppers. Makes 1 pint. Adapted from foodandwine.com
Pack peppers into a pint jar. Bring vinegar, water, sugar and salt to a boil in a small pot over high heat. Boil, stirring constantly until sugar and salt are dissolved, about 3 minutes. Pour hot vinegar mixture over peppers in the jar, filling the jar to the top. Let cool at room temperature for about 1 hour. Seal the jar and refrigerate for 2 days before using.
Peppers can be refrigerated in the jar for up to 3 weeks.
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