Pepper Hash

Ingredients

• one good-sized cabbage
• twelve green peppers
• two red peppers
• two small teacups of grated horseradish
• two ounces of whole cloves
• two ounces of white mustard seed
• half an ounce of celery seed
• about two quarts of cider vinegar

Method

1. 1

   Chop cabbage, remove seeds and core from peppers, chop them.

2. 2

   Sprinkle cabbage with salt and let stand for an hour, then squeeze out water.

3. 3

   Cover chopped peppers with salt and let stand for an hour.

4. 4

   Press out water, mix all together, and cover with vinegar.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 211. The excerpt below is the record exactly as published.

one good-sized cabbage chopped fine, remove the seeds and core from twelve green peppers and two red peppers, 890 MB8. SSELT'S COOK BOOK ohop them, also two Bmall teacups of grated horseradish, two ounoes of whole cloves, two ounces of white mustard seed, haU an ounce of celery seed, and about two quarta of cider yinegar. Sprinkle the chopped cabbage with salt. Let it stand for an hour. Then with the band squeeze out ali the water. After chopping the peppers, cover them with salt. Let them stand one hour. Press ali the water from them through a colander or sieve, using a spoon, for the liquid would bum the hands. Mix ali together and cover with vinegar. Ououmber Piokle Make a brine strong enough to hold up an egg. When boiling hot, pour over six hundred pickles and four green pep- pers. The pickles must be covered with the brine. Let them stand for twenty-four hours. Drain and thoroughly dry each one, then cover with boiling vinegar, and stand for twenty- four hours. Drain, beat fresh vinegar, and add the foUowing ingredients to it: One ounce of whole cloves, one ounce of cin- namon sticks, one ounce of whole allspice, two quarts of brown sugar, half a pint of whole mustard seed, and four tablespoons of whole celery seed. While this mixture is boiling hot, pour it over the cucumbers. Place in a stone crock or glass jars. Remove the cores and nearly ali the seeds from the peppers. StufBsd OuoumberB Pack medium-sized cucumbers in dry salt. In two weeks take them from the brine, soak them three days in fresh water, changing the water each day. Without rinsing, place them in a kettle in layers, between each layer add sliced onion, red (Chili) pepper, strips of horseradish, and a small quantity of sugar. When the kettle is half full, place in the middle a smaU quantity of whole spice — cinnamon, allspice, and cloves (less of cloves) — tied in a cloth. Cover with cold vinegar. CANDIE8, PRE8ERVBS, AND PICKLE8 891 Stand on the store and let them slowly come to a boil, and at once take them off and place in jars. Open the cucumbers lengthwise, cut a small piece out of each half, fili the opening with strips of horseradish and black and white mustard seeds, wet with olive oil. Put the two halves together and tie with narrow strips of cheese-cloth. Put the cucumbers back in the vinegar to keep until needed. Serve after cutting and removing the binding. French Pickle Three quarts of sliced green tomatoes, one quart of sliced white onions, and three quarts of peeled and sliced cucumbers. Place ali in a stone jar and sprinkle with one cup of salt. Let them stand twenty-four hours, then drain off the water and add half an ounce of celery seed

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