Dozen pods of black pepper
6 cups white distilled vinegar
Get one dozen pods of pepper when ripe, take out the stems, and cut them in two; put them in a pot with vinegar, boil it away to one quart, and strain it through a sieve. A little of this is excellent in gravy of every kind, and gives a flavor greatly superior to black pepper; it is also very fine when added to each of the various catsups for fish sauce.
Did you know…?
Moroccan Sweet Fig Chicken can be made with pepper vinegar instead of olive oil