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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
15 medium onions, ground |
12 medium-size green peppers, seeded and ground |
12 large sweet red peppers, seeded and ground |
1 quart plus 2 2/3 cups cider vinegar, divided |
1 1/3 cups water |
2 cups sugar |
3 tablespoons mustard seeds |
1 tablespoon celery seeds |
3 tablespoons salt |
Directions:
1. Combine onion and peppers in a large glass, ceramic, or stainless steel container. Cover with boiling water; let stand 10 minutes. Drain thoroughly.
2. Combine 2 2/3 cups vinegar and water in a medium-size stainless steel saucepan; bring to a boil. Pour over pepper mixture; let stand 10 minutes. Drain thoroughly.
3. Combine remaining vinegar, sugar, mustard and celery seeds, and salt in saucepan; bring to a boil. Add drained pepper mixture; simmer 2 hours or until onions are translucent, stirring frequently.
4. Pack hash into hot sterilized jars, leaving 1/3-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 20 minutes. Serve with meats or vegetables.
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