Vinegar Barbecue Sauce- Down East Barbecue

Down East Barbecue Sauce is my absolute favorite! I didn’t know that until I moved to Wilson, NC. But now, I prefer it to all others.

3 cups cider vinegar

6 Tablespoons sugar

1 Tablespoon dry mustard

2 to 4 teaspoon crushed red pepper

2 teaspoons bottled hot pepper sauce

1 1/2 teaspoons salt

1 1/2 teaspoons ground black pepper

In a clean 1-quart jar mix together vinegar, sugar, mustard, red pepper, hot pepper sauce, salt and pepper. Cover and shake well. Refrigerate, tightly covered, up to 7 days. Makes about 3 1/2 cups. Use on about 5 to 5 1/2 lbs of pulled pork.

25 servings: In a 2-3 quart bowl whisk together 6 cups cider vinegar, 3/4 cups sugar, 2 Tablespoons dry mustard, 1 to 3 Tablespoons crushed red pepper, 2 Tablespoons bottled hot pepper sauce, 1 Tablespoon salt, 1 Tablespoon black ground pepper. Cover and let stand at room temperature 6 hours to meld flavors. Makes about 7 cups.

50 servings: In a 3-4 quart bowl whisk together 12 cups cider vinegar, 1 1/2 cups sugar, 1/4 cup dry mustard, 3 to 5 tablespoons crushed red pepper, 3 Tablespoons bottled hot pepper sauce, 2 tablespoons salt, and 2 tablespoons ground black pepper. Cover and let stand at room temperature for 6 hours to meld flavors. Makes about 13 cups.