On Dec 2, 2:11*pm, Lou Decruss > wrote:
> On Thu, 2 Dec 2010 09:37:58 -0800 (PST), ImStillMags
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> > wrote:
> >On Dec 2, 9:33 am, ImStillMags > wrote:
> >> On Dec 2, 8:35 am, "Dora" > wrote:
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> >> > Is it a Southern thing? My husband always wanted it on cabbage,
> >> > spinach, etc. I've always preferred butter, which mellows the greens
> >> > and adds to the flavour.
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> >> > Dora
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> >> Yes it is a Southern thing. I have a bottle of Crystal vinegar and
> >> hot peppers in my frige. I love it on collard greens, mixed greens,
> >> turnip greens, you name it. The cool think about hot pepper vinegar
> >> is that the bottle is filled with the little hot peppers and all you
> >> have to do is replentish the vinegar when it runs low, the peppers
> >> will heat it up over and over and over again. I have had this same
> >> bottle of hot peppers in vinegar for probably 4 years and it still
> >> does it's thang.
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> >> Yum.
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> >Here's how to make your own. *It is exactly correct.
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> >http://mostlycajun.com/wordpress/?p=1718
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> I started a giardiniera experiment in June that needed 2 months for
> the peppers to sit in the vinegar. *Then I went and got a job so the
> project never got finished but I've been nibbling away at the peppers.
> I used serranos and they're great. *I never though about using the
> vinegar. *Thanks for posting this!
>
> Lou- Hide quoted text -
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> - Show quoted text -

Now you need to make a bottle just for your pepper vinegar and keep
some on hand at all times!!!