Pepper vinegar is a great way to preserve the bounty of summer peppers as well as a way to perk up everything from sautéed greens like kale and collards as well as scrambled eggs in the morning and so much more.
2 habanero peppers
1 quart apple cider vinegar
1/2 tsp salt
1/4 cup maple syrup
Cut the peppers in half and remove the seeds and stem
Combine all the ingredients and whisk until the honey and salt dissolve
The vinegar will continue to get spicier as the peppers steep at room temperature, when the vinegar gets as spicy as you like it either remove the peppers or store in the refrigerator