12 lg. lemons
1 lb. sugar
1/4 box salt
1/2 med. size container coarse ground red pepper
1/2 med. size container coarse ground black pepper
1 gallon apple cider vinegar
1/4 bottle hot sauce (add more if you like it hot)

Halve each lemon, then squeeze and strain the pulp and juice into a large container. Add the remaining ingredients and stir. Refrigerate mixture for at least 24 hours. Sauce tastes best if removed from the refrigerator and left at room temperature 24 hours before using.

Makes approximately 1 gallon.