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Submitted by Wheres_the_Beef
"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."
photo by ilovejunkmale 
- Ready In:
- 25hrs 15mins
- Ingredients:
- 15
- Yields:
-
2 pints
- Serves:
- 64
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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
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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
-
Are you using regular cucumbers ie English or pickling?
-
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?
-
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
-
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
-
Use a stick blender to reduce the veggie "chunkiness" to your liking before canning. This recipe made 1 1/2 pints for me.
RECIPE SUBMITTED BY
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