Recipe by sheriboren
This is an excellent relish! Found this somewhere out on the web and it truly is yummy on hamburgers.
Top Review by 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!
- 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
- 1⁄2 teaspoon turmeric
- 3 cups cold water
- 1 cinnamon stick
- 12 whole cloves
- 1⁄4 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 See How It's Made
- In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric and water.
- Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
- Tie up cinnamon, cloves and allspice in a piece of cheesecloth.
- In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat.
- Reduce the heat to low and simmer, uncovered for 15 minutes.
- 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.
- Add the sugar and mustard seeds, cover and let stand overnight at room temperature.
- Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat.
- Then reduce the heat to low and simmer, uncovered until most of the liquid has evaporated- 25 to 30 minutes.
- Remove the spice bag.
- Ladle into 4 hot, sterilized 1/2 pint preserving jars leaving 1/2 inch of head space.
- Wipe the jar rims clean, seal and process in a boiling water bath for 10 minutes.
- Label, then let the relish mellow in a cool dry place for at least 3 weeks before using.
- Refrigerate after opening.
- Please Note: Takes 2 days prep time (approx) and 1 hour and 25 minutes cooking time to make.