The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Eastern Hot Vinegar Barbecue Sauce


2 quarts cider vinegar

1¼ - 1½ ounces red pepper, crushed

Salt to taste

Black pepper to taste


Mix all ingredients well. Use it to baste a whole hog, and afterward pour remaining sauce in small jars to serve with cooked pig.
Print Recipe