1 teaspoon red wine vinegar
1 tablespoon black peppercorns, coarse crushed
4 jalapeno peppers, quartered
2 cloves garlic, lightly crushed
1 wine bottle and cork
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.