1 ts Red wine vinegar 1 tb Black peppercorns, coarsely -Crushed 4 Jalapeno peppers, quartered 2 Garlic cloves, lightly -Crushed 1 Wine bottle and cork. Contributed to the echo by: Sallie Austin Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Cajun Vinegar In a medium-sized enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers, and garlic just to a boil. Pour into a crock or jar and let steep for 6 days. Strain through a cheesecloth and discard flavorings. Pour strained vinegar into a clean, dry wine bottle and cork. Store in a cool, dark place.