Heinz Red Hamburger Relish Copycat

This is similar to the "red relish" once sold under the Heinz and Knott's Berry Farm labels. Recipe Source: "Cook Now, Serve Later" from Reader's Digest.

• Ready In: 25 hrs 15 mins
• Serves: 64
• Yields: 2 pints

Ingredients

• 2  medium cucumbers, peeled, seeded, and chopped (about 2 cups)
• 1  medium yellow onion, chopped
• 1  medium green bell pepper, cored, seeded, and chopped
• 1  medium red bell pepper, cored, seeded, and chopped (or yellow)
• 1  stalk celery, chopped
• 2  tablespoons kosher salt (or 1 tablespoon pickling or 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 tomatoes, peeled, seeded, and chopped (about 2 cups)
• 1  cup granulated 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. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.
2. 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.
3. Add the tomatoes, increase the heat to moderate, and bring the mixture. to a boil. 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.
4. 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.
5. 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. Will keep for up to 1 year. Refrigerate after opening.