Heinz Red Hamburger Relish Copycat |
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Prep Time: 1440 Minutes Cook Time: 1 Minutes |
Ready In: 1441 Minutes Servings: 4 |
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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. 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.
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