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."
 
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photo by ilovejunkmale photo by ilovejunkmale
photo by ilovejunkmale
Ready In:
25hrs 15mins
Ingredients:
15
Yields:
2 pints
Serves:
64
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ingredients

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directions

  • 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 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.
  • 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. Will keep for up to 1 year. Refrigerate after opening.

Questions & Replies

  1. What kind of cucumber is needed? Pickling or regular big eaters?
     
  2. What is the timing for the vegetable mix and the tomato/brine? Are they done at the same time so they can both sit overnight?
     
  3. Heinz relish copycat... The front of the celery package indicates “1 celery stalk” is that what it means in the recipe? Or just one piece off the stalk?
     
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Reviews

  1. Well, I was looking for a burger relish and found this one (and one other). It's in the final reduction phase prior to jarring and two thoughts come to mind: 1)it does seem on the sweet side (for me) but a month's time to blend may change that and 2)although the recipe calls for "chopping" the veggies (which I did), they don't really break down once cooked (other than the tomatoes). They stay chunky. Being used to what I find in a jar (when it was available), I ended up using my blender stick to reduce the size of the chunks somewhat more than diced but way less than chopped. Did this just before the canning stage.
     
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Tweaks

  1. Use a stick blender to reduce the veggie "chunkiness" to your liking before canning. This recipe made 1 1/2 pints for me.
     

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