Heinz Red Hamburger Relish Copycat Recipes

HEINZ RED HAMBURGER RELISH COPYCAT

Heinz Red Hamburger Relish Copycat image

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.

Provided by Wheres_the_Beef

Categories Vegetable

Time P1DT1h15m

Yield 2 pints, 64 serving(s)

Number Of Ingredients 15

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

Steps:

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.

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