A historical preserve from Recipes from here and there (1900). Should be equal parts peppers and onions. Watch closely while boiling. Keep in cool place.
Preserved exactly as written in the original source
Remove seeds and chop, twelve red peppers, twelve green peppers, twelve white onions (Should be equal parts)
Cover with boiling vinegar. Allow to stand five minutes. Drain
Put into cloth spice bag, three bay leaves, two sticks cinnamon, one tablespoon whole cloves, one tablespoon whole allspice
To one quart white vinegar add two cups sugar, one tablespoon salt, and spice bag. Allow to boil
Add peppers and onion. Boil five minutes, watching closely
Place in stone jar. Place spice bag on top. Cover with cloth. Keep in cool place
Modern guidance to help you succeed with this vintage recipe
The initial boiling vinegar blanch quickly sets the peppers' color while beginning to break down cell walls, making them receptive to the pickling brine. The high sugar and acid content (from vinegar) creates an inhospitable environment for bacterial growth through osmotic pressure and low pH, preserving the vegetables for months. Whole spices release their volatile oils gradually during the brief boil, infusing flavor without becoming bitter as ground spices would.
This is a preservation recipe designed to be made ahead. The pepper hash improves in flavor after 1-2 weeks as the vegetables fully absorb the spiced brine. The spice bag can be prepared up to 1 day in advance and stored in an airtight container.
Store in a stone crock or glass jars in a cool, dark place (50-60°F ideal, such as a cellar or cool pantry) for up to 6 months. Once opened, refrigerate and use within 3 months. The hash should remain submerged in brine; if liquid evaporates, top off with a mixture of 2 parts vinegar to 1 part water with 1 teaspoon salt per cup. Discard if you notice any mold, off-odors, or sliminess.
AI-generated tips from Chef Cecil's culinary database
This is a preservation recipe designed to be made ahead. The pepper hash improves in flavor after 1-2 weeks as the vegetables fully absorb the spiced brine. The spice bag can be prepared up to 1 day in advance and stored in an airtight container.
Store in a stone crock or glass jars in a cool, dark place (50-60°F ideal, such as a cellar or cool pantry) for up to 6 months. Once opened, refrigerate and use within 3 months. The hash should remain submerged in brine; if liquid evaporates, top off with a mixture of 2 parts vinegar to 1 part water with 1 teaspoon salt per cup. Discard if you notice any mold, off-odors, or sliminess.
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