Hot Pepper Vinegar
Fill sterilized jar with 1 pound assorted hot peppers such as jalapenos, serranos, and habaneros. In a large pot over high heat, bring 4 cups of apple cider vinegar and 2 tablespoons kosher salt to a boil. Remove pot from heat and ladle hot vinegar-salt mixture over peppers, seal jar. Allow jar to sit for a minimum of 1 week before using. Refrigerate after opening.
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