Such a fun gift! I have made lots of vinegars, and enjoy them very much. First, don't actually boil the vinegar, but do heat it to just below boiling (full boil can alter the vinegar, which should be avoided, though I would guess that it would take a lot more than a few seconds of boil). Also, you don't really want to 'cook' the herbs, but the heat helps. I usually go until it's steaming, then use it. Reasons--the heat helps pull the oils out of the herb leaf. Also, some recipes call for leaving the herbs in the vinegar after they've steeped. I would avoid this--most herbs get really yucky looking really quick, and can lead to the vinegar molding as well. A couple of exceptions are garlic, dried chili peppers, and rosemary, which is strong enough to hold up to the acid levels. Other herbs really aren't worth it, and once the vinegar level gets lower than the herb, that's when you can get mold issues. Other tips--keep an eye on them, trying them every few days until they get to the level you want. Some herbs don't take nearly as long, and oversteeped can cause bitterness--I generally do 2 weeks at a max. (did a garlic chive blossom that really only needed 4-5 days). It's the more tender leaf ones that don't take as long. If you start noticing any difference in flavor, but would like them stronger, strain that batch of herb out and add more for a second infusion. Try some different vinegars if you'd like--I love the garlic chives in a seasoned rice vinegar for stir frys. Red wine vin with rosemary and garlic is also nice, especially for veggies. Champagne vin is a little spendier, but nice with tender herbs like lemon thyme or basil.

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.

Yes, strain out the solids after infusing. Here are links to a couple of discussions about this from last week. Dave Botulism in flavored oils Roasted garlic oil and botulism

Forgot to smoke dry those pods,more better. :) Gotta be carefull about that olive oil,it burns easily. A win win,olive oil and hot peppers lower bad cholesteral. Don't forget to add some garlic,oregano or whatever to it for specific tastes for different uses. Example: Put some basil or thyme for oil that you use to saute onions or whatever in for a spagetti sauce,mexican oregano or cilantro for mex. dishes etc. A bottle for every occasion or dish. Wouldn't take any longer but would make for a larger selection of tastes for cooking with. Lemon pepper added for fish... Since there are horses on your bottle I assume that batch is for alfalfa sprouts for a salad dressing or for your oatmeal.LOL