Recipe Source: Cook Now, Serve Later from Reader's Digest Canning Recipe File

Old-Fashioned Hamburger Relish Amount Ingredient 2 (about 2 cups) medium-size cucumbers, peeled, seeded, and chopped 1 medium-size yellow onion, chopped 1 medium-size sweet green pepper, cored, seeded, and chopped 1 medium-size sweet red or yellow pepper, cored, seeded, and chopped 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 (about 2 cups) medium-size ripe tomatoes, peeled, seeded, and chopped 1 cup sugar 2 teaspoons mustard seeds

Preparation Tips:

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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