Pepper Hash

Ingredients

• 12 large onions
• 12 large green peppers (sweet)
• 12 large red peppers (sweet)
• 4 tablespoons salt
• 2 quarts vinegar
• 1 small cabbage

Method

1. 1

   Put vegetables through chopper.

2. 2

   Cover with boiling water and boil for 5 minutes.

3. 3

   Drain.

4. 4

   Cover with boiling water and boil for 10 minutes.

5. 5

   Drain.

6. 6

   Boil in vinegar, sugar, and salt solution for about 15 minutes or until tender.

7. 7

   Seal.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 42. The excerpt below is the record exactly as published.

PEPPER HASH 4 doz. large green and red peppers IV2 cups sugar 15 medium sized onions 3 tablespoons salt 3 hot peppers Vinegar to cover Grind peppers and onions in food chopper. Cover with boiling water and let stand for 5 minutes. Put into a bag and squeeze all water out. Add sugar, salt and vinegar. Let come to a boil. Pour into sterilized jars and seal. Mrs. R. J. Misenheimer BREAD- 'N BUTTER PICKLE 8 cups cucumbers 4 large white onions Slice and sprinkle with hand full salt and let stand 1 hour. Drain. 2 cups vinegar 2 tsp celery seed 1 cup water 2 tsp tumeric 3 cups sugar Bring to boil. Add cucumbers and onions and cook 20 minutes. Seal air tight. Mrs. Robert P. Lemmon 75 UNCOOKED RELISH 4 medium sized cabbage 1 oz. celery seed 12 small onions 1 oz. tumeric 3 red bell pepper */2 gallon vinegar 3 green bell pepper 2 pounds sugar (brown) 2 oz. mustard seed Salt to taste Add sugar to vinegar and heat until dissolved and pour over other ingredients that have been ground. Put in sterilized jars and seal. Mrs. Jake Kendleman PEPPER HASH 12 large onions 3 or 4 cups sugar 12 large green peppers (sweet) 4 tablespoons salt 12 large red peppers (sweet) 2 quarts vinegar 1 small cabbage

Cook this with the app: pantry check, scaling, and the assistant.