Pepper Sauce

Ingredients

• green or red peppers out of brine
• 1 quart filtered brine from the peppers
• 3 quarts 50-grain vinegar
• dry peppers (for cheaper grades)
• 40-grain vinegar
• 2 pounds paraffin
• 1 pound rosin
• Venetian red (optional for coloring wax)

Directions

1. Fill bottles with green or red peppers from brine.

2. Combine 1 quart of the filtered brine with 3 quarts of 50-grain vinegar.

3. For cheaper grades, fill bottles with dry peppers and cover with 40-grain vinegar.

4. Do not cork the bottles for several days until the peppers absorb all the vinegar.

5. Once the peppers have absorbed enough vinegar, cork the bottles.

6. Seal the tops with a wax made from 2 pounds of paraffin and 1 pound of rosin.

7. Color the wax with Venetian red if desired.