Ingredients

• 1 tablespoon black peppercorns
• 3/4 cup cider vinegar
• 3/4 cup white vinegar
• 1/2 cup light brown sugar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 2 cloves garlic, smashed

Instructions

1. Pulse the black peppercorns in a spice grinder until most of the blend is fine but there are still some coarser pieces.
2. Add the black pepper to a saucepan with the cider vinegar, white vinegar, sugar, red pepper flakes, salt and garlic. Bring to a slow simmer over medium-low heat and cook until the sauce thickens slightly, about 20 minutes. Use immediately, or refrigerate in a nonreactive container for up to 2 days.