Pepper Hash - American Pikliz

Once you've tried pikliz, if you're a fan of spicy food, you'll likely be addicted. But it is tough to find (outside of Haitian homes & communities). I tried some bottled ones - yuck. I also tested a few recipes, but I never found one that worked quite perfectly. Then I came upon an old American recipe - for something called "Philadelphia Hash" or "Pepper Relish." These are not spicy dishes (as is Haitian pikliz); rather they are savory side dishes or slaw-like condiments for sausages, roast meats, hot dogs. They seem to be fairly old-fashioned, of German origin, generally served with meats (in parts of Philadelphia, I understand they are usual hotdogs accompaniments). I tweaked the recipe to create a spicy option that seems Haitian-ish. Please note - I am not Haitian, and I have never (sadly) been to Haiti. So I'm not an expert; this is not authentic. But it is yummy!

• Ready In: 50 mins
• Serves: 12
• Yields: 2 quarts

Ingredients

• 1  head cabbage, white, sliced as this as you can
• 2  medium green peppers, sliced super thin
• 4  teaspoons celery seeds
• 3  teaspoons mustard seeds
• 16  tablespoons white sugar
• 1 1⁄2 cups apple cider vinegar
• 1  cup white vinegar
• 3 1⁄2 teaspoons salt
• 2  teaspoons black pepper
• 4  scotch bonnet peppers (optional) or 4  habanero peppers (optional)

Directions

1. Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
2. Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush.
3. Seed & slice the green pepper, also very thinly.
4. If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros.
5. Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake.
6. The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.