I can't imagine a problem with it. Preserving foods in alcohol is a longstanding practice and even though I'm all for following the latest food-safety practices, it's hard to think of anything that would make it a risk (beyond over-consumption, LOL).

You can definitely infuse the vodka with lemons, other citrus, peppercorns, dried peppers, etc.

Sterilize the container and make sure any fresh foods (peels, etc.) are well-washed. Organic would be better.

Carol

Thanks for the tips!

Should i do a quick boiling bath on the peppers first, or just wash them off real good?

Do you have any references or links that I can research about preserving food in alcohol?

Alcohol is the best preservative even better than vinegar so to answer your questions.

If i place hot peppers in vodka, will they be preserved (safe to eat later)? YES
I want to make a spicy hot vodka to put in bloody mary mixes.
I would also want to eat the pepper.
would they need to be boiled first? NO. DEFINITELY DO NOT BOIL OR HEAT THE PEPPERS IT WILL ONLY SOFTEN THEM.
should the vodka be refrigerated as it infuses? NOT REALLY. IT WILL ONLY SLOW THINGS DOWN.
how long would this remain consumable (would it ever spoil)? THE PEPPER WILL SOFTEN BUT BE SAFE TO EAT. SHOULD BE GOOD FOR OVER 10 YEARS. GREEN LASTS LONGER THAN RED PEPPERS.
I realize the PH of vodka is not low, but would the alcohol content prevent harmful growth? YES. NO HARMFUL GROWTH POSSIBLE IN ALCOHOL. I AM NOT SURE ON PH OF VODKA BUT IT IS NOT A PROBLEM FOR THIS USE. ALCOHOL KILLS THE GERMS SO THAT IS ALL THAT MATTERS.

Alternatively,
If the answer is "no" to peppers, could I infuse vodka with lemons? THE JUICE OR THE RIND ?

Alcohol is the best preservative but it is much more expensive than vinegar. Also some people can not drink alcohol especially many people on medications. You can safely drop hot peppers into alcohol. If larger thick like a Jalapeno you might want to slice them open so the alcohol gets to the inside quickly and fully.

Try to keep the peppers in the dark. Maybe inside a kitchen cabinet. strong light will affect the color of the peppers. You can take a quart canning jar. fill it will Jalapenos sliced in half or in rings and then fill with vodka. and put cap on it and all done. No need to hot water bath it. it will only soften it. Alcohol is a great preservative. But dont get drunk eating hot peppers. haha.
you do need to keep the peppers below the level of the alcohol. no good if floating above the alcohol of course.

You can infuse lemon zest in vodka and it will be delicious. And you can use it to make limoncello, which will be even more delicious.
The folks on the chowhound spirits board are very useful for this sort of thing.

Here is a link that might be useful: spirits message board

I've made limoncello (well, a facsimile, since only sorrento lemons are authentic). I never zested so many lemons in my life.

I checked several food service sites and then chowhound before posting originally. Obviously people in the foodservice business have to be very cognizant of safety issues.

As koreyk mentioned, no, don't blanch the peppers. You can leave them whole, halve vertically or slice. If you leave them whole, cut a small slit or two or pierce with a skewer, so the alcohol can penetrate.

Carol

Then there that little jar of bings that my dad added VO to. They have to be about 25+ years old now, and I still haven't opened the jar yet..

Look up schnapps also. I found a site once which I don't have in memory anymore but they had recipes for anything and everything, some very interesting stuff. Schnapps is made by infusing different products in vodka. Will let you know if I find the site again.

Marie