Wimpy's Delight Red Hamburger Relish

READY IN: 13hrs
Recipe by Wheres_the_Beef

This is similar to the "red relish" that use to be sold under the Heinz and Knott's Berry Farm labels. Source: Fancy Pantry by Helen Witty.

Top Review by Chef SJ 2

This is the best relish I have ever made! My husband and I love it! It is a sweet relish that reminds me of spices in gherkin pickles and looks beautiful in the jar. There's no heat - but it would be good made with several hot peppers. My only problem with the recipe is that there is too much liquid at the end - so I would try 2-3 cups vinegar rather than the 4 it asks for. Use Roma tomatoes if you have them - you could try canned tomatoes well drained - I think it would make the process easier. Each batch makes about 3-1/2 pints.

Ingredients Nutrition


  1. Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth.
  2. Combine vinegar with the bag of spices in a non-aluminum pan. Bring the vinegar to boiling, adjust the heat and simmer it, uncovered, for 15 minutes.
  3. Add the tomatoes, bring the mixture to a boil, then adjust the heat and simmer the mixture, partly covered, until it resembles a puree, about 30 minutes.
  4. Add the sugar, mustard seed, and Cayenne pepper. Pour the mixture into a bowl, cool and cover it, and let stand overnight at room temperature.
  5. Meanwhile, combine the cucumbers, red and green peppers, celery, and onion in a ceramic or stainless-steel bowl. Sprinkle the turmeric and salt over the vegetables, then add the 8 cups of water. Stir the mixture, cover it, and refrigerate overnight.
  6. Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
  7. Drain the liquid from the salted vegetables and replace it with enough fresh cold water to cover them; let the vegetables soak for 1 hour, then drain them in a colander, pressing lightly.
  8. Return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat.
  9. Add the drained vegetables, then return the relish to a full boil, stirring frequently, and cook it, uncovered, over high heat, for 5 minutes. Remove the relish from the heat.
  10. Remove the spice bag from the relish; squeeze out all possible liquid from the bag into the pot, then discard the bag.
  11. Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process jars in a boiling water canner for 10 minutes. Yields 7 half-pints.

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