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Vinegar, Pickles, and Pickling: Chop

Chili Vinegar. -Chop fine 25 chili peppers and pour over them pint or more of pure vinegar. Let stand about ten days or two weeks, strain through cheese cloth and preserve in small bottles tightly corked for table use.

Cayenne Vinegar. -Place ounce of Cayenne pepper or paprika in a glass bottle and pour over it a pint of pure vinegar. Let stand a month or more, shaking frequently. Strain into small bottles and cork tightly.

Shallot Vinegar.-Chop fine dozen shallots, put them in a glass bottle, pour over them a pint of pure vinegar. Cork tightly. Let stand a month or more, strain and preserve in small bottles tightly corked.