Old-Fashioned Hamburger Relish

Sheri-BDB's Note:

This is an excellent relish! Found this somewhere out on the web and it truly is yummy on hamburgers.

• Total Time: 50 hrs
• Prep Time: 48 hrs
• Cook Time: 2 hrs

Ingredients:

Yield: 4.5 Pint Jars

• 2 medium cucumbers , peeled, seeded and chopped (about 2 cups)
• 1 medium yellow onion , chopped
• 1 medium green pepper , cored, seeded and chopped
• 1 medium red peppers or 1 medium yellow pepper , cored, seeded and chopped
• 1 stalk celery , chopped
• 2 tablespoons kosher salt or 1 tablespoon pickling salt or 1 tablespoon non-iodized salt
• ½ teaspoon turmeric
• 3 cups cold water
• 1 cinnamon stick
• 12 whole cloves
• ¼ teaspoon ground allspice (optional)
• 2 cups cider vinegar
• 4 medium ripe tomatoes , peeled, seeded and chopped (about 2 cups)
• 1 cup sugar
• 2 teaspoons mustard seeds

Directions:

1. In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric and water.
2. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
3. Tie up cinnamon, cloves and allspice in a piece of cheesecloth.
4. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat.
5. Reduce the heat to low and simmer, uncovered for 15 minutes.
6. Add the tomatoes, increase the heat and bring the mixture to a boil, then reduce the heat to low and simmer, partially covered until the tomatoes resemble a puree- about 30 minutes.
7. Add the sugar and mustard seeds, cover and let stand overnight at room temperature.
8. Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat.
9. Then reduce the heat to low and simmer, uncovered until most of the liquid has evaporated- 25 to 30 minutes.
10. Remove the spice bag.
11. Ladle into 4 hot, sterilized 1/2 pint preserving jars leaving 1/2 inch of head space.
12. Wipe the jar rims clean, seal and process in a boiling water bath for 10 minutes.
13. Label, then let the relish mellow in a cool dry place for at least 3 weeks before using.
14. Refrigerate after opening.
15. Please Note: Takes 2 days prep time (approx) and 1 hour and 25 minutes cooking time to make.

Reviews

[Miss Lester]

This relish is very tasty, I'll never buy storebought relish again! I'll definitely double the batch next year.

[Mrs. Moon]

Don't let the long list of ingredients and instructions scare you. It isn't as labor intensive as it looks. I just opened the first jar and it is GREAT! Next year I will be making much more. Thanks for posting!