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Pepper Sauce

Recipe Type:	Other
Ingredients:
Fresh Alabama-picked peppers (hot) Vinegar Salt Sugar
Directions:
Wash peppers. Split or break peppers so the vinegar will get inside. Pack peppers into jars, packing as many as you can get into each jar.   Put vinegar into a saucepan, about 2 cups (perhaps a little more or a little less) for each quart of peppers. Add 1 teaspoon salt and 2 tablespoons sugar for each 2 cups of vinegar. Bring to a boil. Pour over peppers.  Be sure vinegar solution covers peppers. (If 2 cups of vinegar isn't enough, add a little more boiling vinegar.) Wipe top of jars with a wet cloth and seal with new flats which have been soaking in boiling water. Let pepper sauce stand for at least 1 week before opening. Unopened peppers will keep for a year or more. Refrigerate after opening.   Note: 1 garlic clove or 1 teaspoon of chopped, dry garlic may be added to each jar, if desired. Also, less sugar maybe used, according to taste.