Title: Chicken Claw Vinegar
Categories: Condiment Peppers Sauce Southern
Yield: 1 Pint

		Chicken Claw Peppers (enough
		To fill a pint jar)
1	ts	Salt
3/4	pt	White distilled vinegar

Wash ripe peppers thoroughly. Ripe Chicken Claw Peppers are bright orange in color. Remove stems. Fill a pint jar with peppers. This is for measurement. To 3/4 pint of vinegar add the salt and mix until dissolved. The pint jar may be used for storage, but it is better if the peppers are put into recycled, delabled, soy sauce, pepper sauce or other similar bottles that have the small plastic pouring cap over the larger opening in the glass bottle. The peppers should be inserted into the bottles until full. Add vinegar and salt mixture until the peppers are covered. Replace the plastic cap and screw on the outer cap. Let sit for at least three weeks before use. When the vinegar is used up, a similar vinegar and salt mixture may be added again and the peppers reused.

This is an excellent condiment for any table. It is especially good on greens, eggs, or fish. Stafford Hartman Indianapolis, IN July 1996 medusa@iglou.com mensa3@juno.com MM Format by John Hartman hartman@indy.net FidoNet 1:231/230

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