Here ya go
4 c finely chopped cabbage
1/2 c chopped green or red pepper
1/2 c cider vinegar
1/2 c granulated sugar
1/2 c water
2 tsp salt
Mix and lt stand at least 1 hour. This salad may be kept covered and refrigerated for several weeks. Drain before serving.
This is the best recipe for pepper hash that I have ever found. I have found it easier to make by first shredding the cabbage and soaking it, then chopping it in a food processor (short cycles, so that you don't turn it into mush).
Pepper Hash (or Philadelphia Relish)
My grandmother's recipe
2 cups green cabbage, finely chopped (~ 11 ounces weight)
2 --- green bell peppers, finely chopped (~ 11 ounces weight)
½ cup white vinegar
½ tsp celery seed
½ tsp dry mustard
2 tsp salt
1 tbsp sugar
1 A hard head of cabbage should be used; remove the outside leaves and cut the cabbage into quarters. Chop finely and soak in cold water about 20 minutes.
2 Wash the peppers, remove the stem and seeds and chop them.
3 Drain the cabbage and mix with the peppers. Mix the seasonings with the vinegar and pour over the chopped cabbage and peppers. The flavor will be improved if the pepper hash can be allowed to stand.
Note: RJC: This will keep for months in the refrigerator.
Subscribe to our feeds:
Subscribe by email:
Website:
Location:
About:
Favorite foods:
Last bite on earth: