Instructions

Combine the vinegar, whole peppers, sea salt, ground cayenne and garlic in a sauce pan. Bring the mixture to a boil and then reduce the heat and simmer for about 5 minutes.

Now pour the mixture into wide mouth mason jars that have been sterilized. For a secure seal, put the jars in a hot water bath. Consult canning lid manufacturer's directions on how to process jars in a hot water bath.

Now, for the best flavor, allow the sauce to stand at room temperature for about 3 weeks. It will keep for up to 6 months.