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PdfBring ½ gallon of distilled white vinegar to a temperature of 150° F.
Once the vinegar is 150° F, add one half of a lemon sliced thin, and then let the lemon steep for approximately 5-10 minutes or until the lemon slices are wilting.
Once the lemon slices are wilting, add the following ingredients: 1 cup of white sugar, ¼ cup of coarse black pepper, 2 Tablespoons plus 2 Teaspoons of cayenne pepper, ½ a Tablespoon plus 1 Teaspoon of red pepper flakes.
After these spices have been added, continue whisking and stirring until all the sugar has dissolved and the sauce reaches 190° F. Once 190° and the sugar is dissolved, remove from heat and let cool. Remove the lemons and the sauce can be refrigerated in an airtight container for up to 8 weeks.