Pepper Vinegar In Old Recipes
I'm slogging through some old Florida recipes that are probably from the '40-50's or maybe even earlier. An ingredient some recipes call for is vinegar pepper in tablespoons and 1/4-1/3 cup amounts, it's also mentioned as an addition to beans and greens after serving, so it must be the same as a condiment of the period. I still can remember when restaurants had the bottles of little yellow (tabasco type?) peppers in a shake bottle along side the catsup bottle that pretty much vanished from tables by the mid 60's around here.
I doubt that those were the peppers that the vinegar pepper was made from as those were bottled by out of state companies that also made hot sauce and you'd be very lucky to get 1/4 cup out of one of them. AFAIK, Fl has only one hot pepper cultivated around the upper part of the state around St. Augustine called Datil Peppers. I've never seen or heard of them down here. Even into the 50's, Fl was still very much an outpost, so very little exotic or limited sale items were shipped down this far, so whatever pepper was used had to be either very much in demand then to merit transporting them, or cultivated here.
Anyone have any idea what hot peppers would have been used down here back then?