Recipe

Ground Hot Pepper Vinegar Marinade For The Fried Chicken Marinated In Ground Hot Pepper Vinegar Recipe

	Choclytcandy / All my dishes 11 months ago The Prudhomme Family Cookbook by eleven Prudhomme brothers and sisters and Chef Paul Prudhomme. Note: Marinade for the Fried Chicken Marinated in Ground Hot Pepper Vinegar on my page Prep:60m Cook:60m Servings:2	Choclytcand
	ground hot pepper vinegar

Does this look good? Yeah! / Nope

Fans

notyourmom

momo_55gra

Ingredients

1 1/4 pound cayenne or other hot peppers, washed thoroughly, trimmed of stems, but not seeded

2 1/2 cups white distilled vinegar

1 tablespoon salt

Note: for safety reasons be sure to use undiluted vinegar and do not decrease the amount of vinegar.

Directions

Assemble all utensils before starting. You will need a water-bath canner with a rack and lid or a very deep pot with a rack and lid. It must be deep enough to cover the upright jars (sitting on the rack) with 1 - 2 inches of water and still allow space for brisk boiling once the pan is covered. And you'll need 2 freshly scrubbed pint-size canning jars, metal rings, brand new self-sealing lids, and a few clean dish towels. Fill the canner or pot with water and bring to a near boil (this takes quite a bit of time!) before beginning to fill the jars. Have extra boiling water ready in case you need to add more water to the canner once the jars are in.

Submerge the clean jars in water and sterilize by boiling as directed by the manufacturer, but for a minimum of 15-20 minutes. Leave jars in the hot water until ready to fill. Wash and boil lids and rinse according to manufacturer's directions.

Trim any bruises, decay, or other imperfections from the peppers. Process the peppers in the food processor a few seconds until minced. Set aside.

Bring the vinegar to a boil in a 1 quart saucepan over high heat. Meanwhile, spoon half the minced pepper into each of the very hot jars up to no higher than 1 1/2 inches from the rims, without packing peppers down tightly. Add 1 1/2 teaspoons salt to each jar, then pour the boiling vinegar over the peppers, leaving headspace of 1/2 inch and pushing peppers down if necessary to cover with the liquid. After a minute, check to make sure liquid is still up to 1/2 inch from the rim; if not, add more. Then promptly wipe rims well with a clean, damp cloth and place hot lids on top with sealing compound down; screw on metal rings firmly but not too tightly.

Immediately place filled jar upright on a rack in the water-bath canner, or deep pt, filled with hot but not boiling water. Arrange jars so they do not touch each other or the sides of pot. If necessary, add boiling water around but not on jars to cover jar tops by 1-2 inches. Cover pan and bring water to a rolling boil over high heat. Then boil 10 minutes for pints, 20 minutes for quarts (cook times may be different if you live in high altitudes.)

Immediately remove jars with canning tongs and place upright and at least 2 inches apart on a wooden surface or folded dish towels to cool at room temperature, away from drafts. Do not cover.

Once jars are completely cooled, test for an airtight seal by pressing down center of each lid. Lid should stay down. Label and date jars, then store upright in a cool, dark and dry room or pantry.

Store at least 48 hours, preferably 2 weeks, before using. Refrigerate after opening.

Recent Gawkers