Old-Fashioned Hamburger Relish |
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Prep Time: 2880 Minutes Cook Time: 120 Minutes |
Ready In: 3000 Minutes Servings: 6 |
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This is an excellent relish! Found this somewhere out on the web and it truly is yummy on hamburgers. Ingredients:
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:
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.
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