Mrs. Krause’s Pepper Hash

Name: Mrs. Krause’s Pepper Hash (Der Krausin ihr Pefferhaesch)
Yield: 4 to 4½ pints (1 to 1.25 liters)
Cuisine: Israeli
Ingredients: 1½ cups (250 g) brown sugar; 1½ teaspoons sea salt; 4½ cups (675 g) finely chopped green bell pepper; 4½ cups (675 g) finely chopped red bell pepper; 1½ tablespoons celery seed; 1½ cups (375 ml) cider vinegar; 4½ cups (500 g) finely chopped onion; 2 small pods cayenne pepper, seeded and finely chopped

Der Krausin ihr Pefferhaesch

Preparation info

4 to 4½ pints

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Mrs. Eugene F. Krause of Bethlehem was well known in the early part of this century for her pepper hashes. This is a delicious condiment with foods like scrapple, or it may be used as an ingredient in distinctive flavor combinations, as in the turkey recipe.

Ingredients

4½ cups (675 g) finely chopped green bell pepper
4½ cups (675

Europe
Americas
Asia
United States
Israel
Germany
Bethlehem
Preserve
Condiment
Mediterranean
Vegan
Pennsylvania
Gluten-free

Method

Combine the bell peppers, onion, cayenne pepper, and celery seed in a nonreactive preserving kettle. Heat the vinegar in a nonreactive pan and dissolve the sugar and salt in it. Bring to a hard boil, then pour over the pepper mixture. Cook over medium heat 15 minutes or until the peppers begin to discolor. Pack into hot sterilized canning jars, seal, and place in a 15-minute water bath. Let the