Instructions: Put vinegar in a stainless steel saucepan and warm over low heat. Wash and dry mint and bay leaf and coarsely crush peppercorns. Put peppercorns into prepared bottle, then add chilies. Using a funnel, fill bottle with warmed vinegar. Let cool before sealing with a screw-top lid, stopper or cork.

Put bottle in a warm sunny position for 2-3 weeks to draw out flavors. When flavor is fully developed, remove solids, strain, and re-bottle. Store vinegar

In a cool dark place. Use within 6-8 weeks. When giving as a gift, add a fresh sprig of mint.

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