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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pepper Hash Recipe

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This recipe for Pepper Hash is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen red bell peppers
1 dozen green bell peppers
15 medium white onions
3 cups white vinegar
2 cups sugar
3 tablespoons salt
2 tablespoons mustard seeds
Directions:
Directions:
Grind peppers and onions after removing, stems, roots, and seeds with a course meat grinder.

Cover mixture with boiling water and allow to stand for 5 minutes. Drain well and repeat process, with the boiling water.

Make a mixture of vinegar, sugar, salt, and mustard seeds. Bring to a boil and simmer for 15 minutes.

Pour over drained pepper mixture. Mix with vinegar and sugar mixture, stirring well. Pour into sterilized jars, leaving approximately ¼-inch headspace. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canning kettle and add more water, as needed, to be at least 1-inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.

Check for seals, the middle of the caps should have made a popping sound while cooling and will stay depressed.
Number Of Servings:
Number Of Servings:
8 pints

 

 

 

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