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Good ole Southern Pepper Sauce is a favorite condiment to serve with any number of dishes in the South – from black eyed peas to pinto beans, collard or turnip greens and some even like a little bit of it with their BBQ. A jar of this spicy sauce could just about always be found on the supper table, making it a staple item to make each year.
Actually, at the end of each summer, Daddy would gather a bunch of peppers from his garden to make a good number of jars to use, keep in the pantry and to share with friends.
Here’s how he made his pepper sauce. This recipe is for one pint jar.
Southern Pepper Sauce Recipe
- 1 cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher or pickling salt
- 1 teaspoon olive oil optional for extra hot pepper sauce
- about 30 small peppers
- Clean jar, lid, and band and rinse well. Keep warm.
- Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.
- Cook over medium heat until it begins to boil.
- Fill jar with peppers and pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar
- Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as press peppers against opposite side of the jar.
- Wipe jar rim to clean. Place lid on top of jar and tighten ring.
- Allow jars to seal by setting on countertop to cool with about 1 inch in between each.
- Test seal after about 12 hours by pressing finger to the center of the lid. If sealed, it will not pop back. If not sealed, refrigerate and use.
- Store in dark, cool cabinet or pantry for up to a year.