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Pepper Sauce



1 pound fresh peppers, any variety

3 cups apple cider vinegar

1 teaspoon salt


  1. Wash peppers and let drain on a paper towel. Pack decoratively in a quart-size canning jar.
  2. Combine vinegar and salt in a small saucepan and bring to a boil. Turn off heat and let cool.
  3. Pour cooled liquid over peppers. Seal and refrigerate. If desired, may be preserved using instructions provided with canning jars.
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