Pepper Hash - American Pikliz

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 12
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved.
  • 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.
  • Seed & slice the green pepper, also very thinly.
  • 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.
  • 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.
  • The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.
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