In the early days of my father’s career, he was based in New Orleans. It was in The Big Easy that he developed the habit of seasoning many dishes with pepper-packed vinegar.

He sprinkled it on beans and greens, stews and fried chicken.

I remember my childhood table, with the bottle placed in reaching distance of Dad’s left hand.

It’s easy to prepare and makes a lovely holiday gift. I use fresh peppers, generally red Fresno chiles or ripe jalapeños.

To my delight, a couple of years ago my local Albertsons started stocking Fresno chiles in the produce section.

If I want a milder version, I remove the seeds and ribs from the chiles before they go into the jar.

Pepper vinegar

Yield: About 3 cups

INGREDIENTS

3 cups distilled white vinegar

4 teaspoons (1 tablespoon plus 1 teaspoon) granulated sugar

2 teaspoons salt

1 teaspoon whole black peppercorns

1/4 teaspoon dried red pepper flakes

6 ounces red Fresno chiles or red ripe jalapeño chiles, halved lengthwise

Cook’s notes: Fresno and jalapeño peppers are medium-size and start green before turning red when ripe. Fresno peppers are shorter and wider than jalapeños and have thinner walls.

DIRECTIONS

1. Prepare brine: Combine vinegar, sugar, salt, peppercorns and pepper flakes in a medium saucepan and bring to a boil over medium-high heat.

2. Place a clean, 1-quart canning jar under hot running water until heated through, about 1 minute; shake dry. Pack halved chiles in jar.

4. Pour hot brine into jar, making sure chiles are fully submerged. Let cool completely.

5. Affix a jar lid and refrigerate for at least 3 weeks before serving. It can be refrigerated up to 3 months.

Source: “When Southern Women Cook,” from America’s Test Kitchen