Pepper Hash

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note