Chili Vinegar
From The household cook book (1902).
No ratings yet
A historical recipe
The household cook book, by Smiley, James B[ethuel], [from old catalog] ed (1902).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Method
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Out finely 1 quart of chili peppers, or any kind of ripe red peppers.
- Add a quart of vinegar and a tablespoon of salt;
- let it stand for a week, stirring daily;
- then strain and bottle for use.
Cookware for this recipe
-
Wooden spoon
-
Sieve