Pepper Hash
Pepper Hash for scrapple
- 4 1/2 cups finely chopped green bell peppers
- 4 1/2 cups finely chopped red bell peppers
- 4 1/2 cups finely chopped onion
- 2 small pods hot pepper, seeded and finely chopped
- 1 1/2 tablespoons celery seed
- 1 1/2 cups vinegar
- 1 1/2 cups brown sugar
- 1 1/2 teaspoons sea salt
Combine bell peppers, onion, hot pepper and celery seed in a nonreactive preserving kettle. Heat the vinegar in a nonreactive pan and dissolve the sugar and salt in it. bring to a hard boil, the pour over the pepper mixture. Cook over medium heat for 15 minutes or until the peppers begin to discolor pack into hot, sterilized canning jars. Place jars in a 15 minute water bath. Let the hash mature in the jars for 2 weeks before using.
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