[Goodloe]

I make two types of pickled peppers:

The first is what we call "pepper sauce" down here; it's "pepper vinegar" in other parts of the country, I believe. I use mainly cayenne peppers for this stuff...trim off both the tip and stem ends, pack into a sterilized quart jar, add a tsp of coarse kosher salt, and cover with boiling white vinegar, adding more vinegar as the air is displaced. Screw on the lid and wait for the "pop". After a couple of months, the liquid is ready to be poured over peas or beans, or turnip/collard greens. Wonderful for sopping up with a nice pan of cornbread!

I also pickle jalapeno slices (rings). I eat them with chili and nachos, and also put them on hamburgers. For these, I use what I call the "cold pack" method. I slice the jalapenos and pack them into a quart jar, add 1 tsp of coarse kosher salt, and cover with cold white vinegar. That's it. This "no heat" method makes for nice crisp, crunchy peppers. I keep them in the fridge.