Pepper Hash - American Pikliz

Name: Pepper Hash - American Pikliz
Prep time: 50 min
Total time: 50 min
Yield: 2 quarts, 12 serving(s)
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)

Submitted by Caromcg

"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!"

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Ready In:: 50mins
Ingredients:: 10
Yields:: 2 quarts
Serves:: 12

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

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.