This is a sauce I keep on hand and use year round. It can be used as a dipping sauce, condiment or meatball glaze (my favorite use!).
1/2 cup chopped garlic
2 tsp salt
4 cups apple cider vinegar
4 cups sugar
2 tsp hot pepper flakes per jar (recipe makes 7 half pint jars)
Start by boiling jars and lids for 10 minutes to sterilize them. Bring the cider vinegar to a boil then add the sugar and stir to dissolve it. Reduce heat to low and gently boil for 5 min. Remove from heat and stir in garlic and salt.
Spoon pepper flakes into sterilized jars and pour in liquid, leaving a half inch of headspace. It’s important not to add the pepper flakes to the cider mixture while it boils. The fumes will drive you from your kitchen. Or, in my case you and your husband from the house cause we grow our own ghost peppers and that is what we use for pepper flakes.
Bring water to a boil, lower the jars in (make sure the lids are completely covered with water) and boil for 15 minutes.
Lift carefully from the water and listen for that satisfying ‘snap’ when the lids seal.