5 chopped peppers
3 c. white vinegar

Place peppers in a 1 quart glass jar with a non metal lid. Bring the vinegar to a simmer over medium heat. Pour vinegar over peppers and allow to cool. Cap the jar and allow the mixture to stand 3 weeks. After 3 weeks, drain the liquid through a strainer of doubled layer of cheesecloth into a glass bowl. Pour into glass bottles and cap tightly.