3 cup cider vinegar ⅓ cup granulated sugar 1 tablespoon dry mustard 2 teaspoon crushed red pepper 2 teaspoon bottled hot pepper sauce 1 ½ teaspoon salt 1 ½ teaspoon black pepper
Make-ahead directions:
To make ahead, prepare as above through Step 4. Cover and chill for up to 3 days. Reheat in a large pot over medium heat, stirring occasionally.
