Arkansas Pepper Sauce

I inherited this recipe from my mother.  Modify as you wish.  I do!

My parents were from Arkansas, raised on farms, thus a huge fan of living on the land, subtracting the middle man. When they migrated north and settled in Michigan, they brought those traditions with them and they served us well.  My dad hunted, my mom skinned it. We had fruit trees (cherry, pear, and apple) and those whole foods along with the rich and festive gardens were a staple for our large family.

I tender this recipe as Arkansas Pepper Sauce because I received it by request, then embellished it to my flavor (garlic, spices), and thus became a huge fan of canning.  You can do it using any jar, just make it clean and handle with care.

Ingredients
jalepeno, whole or sliced peppers
white vinegar
water
1-2 T minced or sliced garlic
1 t -1 T peppercorns
1-2 T olive oil (any oil will do)
dash of dill weed
dash of Italian herbs (rosemary, basil, oregano)
1/4 to 1 t salt (table or sea salt) to taste
1t to 1 T sugar to taste


Supplies
jars with lids
measuring cup
tablespoon
strainer opt.

Instructions: You may use any jars you like, though mason is preferred.  Just clean with hot soap water, rinse with hot water, and air dry.  Here comes the science.  The amount of brine you create originates from the size of the jar you select and the amount of peppers you elect to can.

Place sliced or whole peppers washed peppers into your selected jar, fill with water, leaving about 1/2 -1 inch space between the water line/peppers and the rim of the jar.  Now take this water and pour into your measuring cup.  This is the minimum amount of liquid to create your brine.  Keep track of this measurement, but discard the water, leaving the peppers inside of the jar.

Measure your vinegar from that measurement of water from earlier.  Pour that vinegar into a small pot.  Add from 1 t to 1 T of sugar, but do not be afraid to taste.  Add salt to taste, then minced garlic.  The rest of your spices and olive oil are placed inside of the jar atop of the peppers.  Bring the pot of vinegar, sugar, salt, and garlic to a boil.

Pour your brine over your peppers, remember not to overfill, keeping mind of the 1/2 - 1 inch space between the liquid/pepper line and the rim of the jar.  If you wind up with more liquid, use the strainer to separate the last of the liquid with the garlic.  Then place the garlic into the jar.  Screw the top on, give it a gentle whirl to mix.  Wipe jar clean and tilt to remove bubbles. 

Set on the counter to cool.  If you are using canning jars, use the seal test to determine ready for use.  You do this by pressing your finger onto the lid.  If sealed it will not pop back.  If not sealed, refrigerate for use.  Store up to one year.