Pepper Hash

Oxmoor House
8 pints


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15 medium onions, ground
12 medium-size green peppers, seeded and ground
12 large sweet red peppers, seeded and ground
1 quart plus 2 2/3 cups cider vinegar, divided
1 1/3 cups water
2 cups sugar
3 tablespoons mustard seeds
1 tablespoon celery seeds
3 tablespoons salt


Combine onion and peppers in a large glass, ceramic, or stainless steel container. Cover with boiling water; let stand 10 minutes. Drain thoroughly.

Combine 2 2/3 cups vinegar and water in a medium-size stainless steel saucepan; bring to a boil. Pour over pepper mixture; let stand 10 minutes. Drain thoroughly.

Combine remaining vinegar, sugar, mustard and celery seeds, and salt in saucepan; bring to a boil. Add drained pepper mixture; simmer 2 hours or until onions are translucent, stirring frequently.

Pack hash into hot sterilized jars, leaving 1/3-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 20 minutes. Serve with meats or vegetables.

Created date

February 2010