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Well, it's that time of year 
I will still be chasing those last few volcano trips, but as summer nears many of us will turn our focus to other endeavors. Like many of you, one of my hobbies is food. Anything and everything that involves food. Last week I was inflicted with a hankering for a southern staple that you can't find on grocery store shelves in other parts of the country.
Spicy peppers pickled in white vinegar are prepared for their juice as opposed to the pickled peppers (say that 5x fast). I chose jalapenos for mine as they were locally available and the price was right. I prepared the "pepper sauce" the night before by slicing up about 6 peppers, placing them in a ball jar, topping the jar off with distilled white vinegar, and putting the concoction in the refrigerator. It goes great with the following recipe for Pork, Kale, and White Bean Soup:
I will still be chasing those last few volcano trips, but as summer nears many of us will turn our focus to other endeavors. Like many of you, one of my hobbies is food. Anything and everything that involves food. Last week I was inflicted with a hankering for a southern staple that you can't find on grocery store shelves in other parts of the country.
Spicy peppers pickled in white vinegar are prepared for their juice as opposed to the pickled peppers (say that 5x fast). I chose jalapenos for mine as they were locally available and the price was right. I prepared the "pepper sauce" the night before by slicing up about 6 peppers, placing them in a ball jar, topping the jar off with distilled white vinegar, and putting the concoction in the refrigerator. It goes great with the following recipe for Pork, Kale, and White Bean Soup:
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