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Hot Pepper Vinegar

Hot Pepper Vinegar

Bill Lau
5 from 17 votes
Prep Time 10 mins
Cook Time 15 mins
Aging/Resting time 14 d
Course Condiments
Cuisine American, Southern


  • A small bottle, preferably with a shaker top (I reused one from a commercial hot sauce); the opening needs to be large enough to insert the peppers into the bottle.


  • Fresh Tabasco peppers - choose ones that are pale green to pale yellow
  • White wine vinegar


  • Harvest enough peppers to fill the bottle.
  • Carefully remove the cap with stem from each pepper. I gently pried one side loose, and they came off when I eased the other side loose.
  • Rinse the peppers and drain in a strainer.
  • Remove the shaker top from the bottle and set aside. Insert peppers one at a time into the bottle. Periodically shake and tap the bottle to settle the peppers.
  • When the bottle is full, use a small funnel to pour in the vinegar. Replace the shaker top and cap. Let sit for 2-3 weeks or longer before using.
  • Splash on greens or other vegetables as desired.


From the kitchen of palatablepastime.com
Keyword pickled tabasco peppers
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